Roast Moose With Cumberland Sauce Marks Recipes

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:

• Trim off all excess fat and rub roast all over with vegetable oil.
• Sprinkle on salt, pepper and garlic powder.
• Slice onion and lay in bottom of roasting pan.
• Pour two tablespoons of worcestershire over onions.
• Place roast on onion slices.
• Pour rest of worcestershire sauce over roast.
• Add wine and water.
• Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist.
• When roast is done, remove from pan.
• To make gravy, add 2 cups water to contents of roasting pan.
• Bring to boil and scrape bottom of pan.
• Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling.
• Salt and pepper to taste.

Steps:

• 1. In small saucepan, combine port and orange peel. Cook over medium heat, uncovered, until reduced to 2/3 cup, about 10 minutes. Stir in orange juice, lemon juice, currant jelly and cayenne until well blended. Bring to boiling, then reduce heat, and simmer, uncovered, until jelly is melted. Serve warm or cold.
• 2. Notes: This works well with any red meat (even beef) but moose and buffalo are especially good with this sauce!

Steps:

• 1. Prepare roast by slicing cuts into the roast and inserting whole cloves of garlic into the cuts (the more the better). Lay the roast onto sheets of tinfoil (overlap two sheets for width). Douse the roast in the barbecue sauce. Wrap the roast up with the foil, making a nice package. Roast the meat in a 350F oven for about an hour.
• 2. Notes: FYI, this same recipe can be used with buffalo, and the result is just as great. Serve with mashed boiled chestnuts and wilted greens for a real treat.