Moose Ahh Leanie Moose Roast Recipes

Steps:

• In a long casserole dish, marinate the roast in a blend of the salt, pepper, marjoram, and beer. Cover with cling wrap and refrigerate for 2 hours, turning the roast after 1 hour.
• Spray the inside of a large Crock Pot with the cooking spray, (e.g., Pam). If you have one of the older or smaller Crock Pots, you might have to cut the roast in half to make it fit inside.
• Lay the potatoes, onions, and carrots in the bottom of the Crock Pot. Lay the roast on top of the vegetables, and include the marinade. Dot the roast with the butter and then add the mushrooms and celery on top of the meat.
• In a mixing bowl, whisk together the soup, Worcestershire sauce, and the chicken broth. Slowly pour this blend into the Crock Pot.
• Cook on HIGH setting for 1 hour and then reduce the setting to LOW for 7 more hours. Check the tenderness of the meat at the end of this time. You can cook it for up to 2 more hours if necessary but if you are using a sirloin roast, then 8 hours should do it.
• Serve hot with crusty bread and a heavy red wine such as Merlot or Chianti.
• NOTE: You can leave out the potatoes and serve this dish over cooked egg noodles if desired. Also, this can be baked in the oven in a large casserole dish covered with aluminum foil: 325 degree F. pre-heated oven for 3 hours.

Steps:

• MOOSE ROAST.
• The day before:.
• Saute vegetables for marinade and add spices.
• Bring just to a boil and then simmer for one hour. Allow to cool; strain marinade, and pour liquid in marinade dish. Reserve and refrigerate the strained vegetables and spices.
• Rinse the moose roast and pat dry with paper towel.
• Place moose roast in marinade dish. Marinate the moose roast overnight, turning meat so that the whole roast gets a good soaking.
• To roast the moose:.
• Preheat the oven to 350 degrees.
• Place meat in a roaster with a cover and insert a meat thermometer.
• Roast the moose for about 2 1/2 hours, until the internal temperature reads 170 if you want to try medium moose or 180 if you want the moose well done. A whole 5 lb roast may take a little longer than 2 1/2 hours.
• Allow to stand about 20 minutes and make gravy with drippings.
• Slice meat thin with an electric knife or a deli slicer. Serve.
• Suggested side dish: Red cabbage steamed with sliced apples and caraway seed.
• LEFTOVER MOOSE AU JUS.
• Simmer the reserved vegetables and spices from the marinade in 3 cups beef stock for about 20 minutes. Strain the vegetables and spices out and discard. Add the sliced leftover moose to the warm au jus. Serve over cooked egg noodles, Kluski or spaetzle; or serve on French bread as you would a French Dip sandwich.

Steps:

• Marinate moose over night in 1 C water and 1 C vinegar.
• Season with black pepper and salt.
• Bake 3 1/2 -4 hours at 325 degrees.

Steps:

• Preheat oven to 325 degrees. Using a 5-quart enameled cast iron pan (or other heavy bottom saucepan with a lid), heat 1-2 tablespoons olive oil over medium-high heat on stove-top. Add the moose to the pan, stirring occasionally until pieces are browned on all sides. Sprinkle with salt and pepper. Lower heat if needed. Once meat is browned (does not need to be cooked all the way through), transfer to a bowl along with any juices from the pan and set aside.
• Add 1 tablespoons olive oil to now empty pan and return to medium heat. Add onion and garlic and a pinch of salt and stir occasionally until translucent and just beginning to caramelize. Sprinkle flour over onion-garlic mixture and stir. Continue to cook over medium heat for another two minutes. Slowly pour first bottle of Guinness into pan, stirring to release browned bits on the bottom of the pan. Simmer over medium heat and stir until all the flour is incorporated with the liquid. Add beef base and stir until incorporated. At this point, add seasoning to taste.
• Return meat to pan and make sure all pieces are submerged in liquid. Liquid should be thick but not too. If too thick or not enough to cover meat, add more Guinness or a little water. Cover and place in preheated oven for roughly an hour and a half. (While the stew is cooking, I used this time to chop my other vegetables. Potatoes can be kept submerged in cold water to prevent browning. Drain just prior to adding to stew.).
• Remove stew from oven and stir pan contents making sure to scrape the bottom to prevent sticking. Add carrots and parsnip and stir to submerge. Cover and return to oven for another hour.
• Remove stew from oven, stir again to prevent sticking, then add potatoes. Cover and return to oven for another hour. While potatoes are cooking, wash and slice thin the mushrooms. Heat 1 tablespoons of butter in a medium saucepan on stove, add mushrooms and saute until soft. Salt to taste.
• Remove stew from oven and stir. Check potatoes and carrots for doneness. If not done, cover and return to oven for 30 minutes. If tender, stir in frozen peas and mushrooms until incorporated. If too thick, add more beer a splash at a time until it reaches desired consistency. Cover to retain heat. Do not return to oven.
• Let sit for 20 minutes, then serve with salad and hot rolls to make a filling meal.

Steps:

• Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
• Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.

Steps:

• In each hot sterilized quart jar put a layer of cubed moose meat, then add a layer of carrots and onion, sprinkle with 1tsp pickling salt, then fill remainder of jar with moose meat, pack this tight.
• Cover with hot sterilized lids, screw bands on tightly.
• Cook in canner for 4 hours of full boil.
• Good luck maybe this will work for vennison.