Moose Roast – Herb-seasoned moose
The Herb-Seasoned Moose Roast is a hearty and robust main course that brings the flavors of the wild directly to your dining table. This rustic dish involves marinating a large moose roast with a blend of earthy herbs such as thyme, rosemary, and bay leaves, which complement the distinct taste of moose meat. The marinated roast is seared to create a flavorful crust and then slowly roasted in the oven until it achieves the perfect tenderness. The natural juices of the moose combine with the marinade to form a rich and aromatic sauce, making this dish a warming and satisfying meal especially in the colder months. Due to the size of the roast and the slow cooking process, it is ideal for family gatherings or festive occasions. Description by ChatGPT.
Welcome to an authentic outdoor cooking experience with "Outdoors with Mike." Today, we'll be embracing nature's bounty with a recipe that brings the wild right to your table. This Moose Roast, tenderized in its own marinade, pairs beautifully with a medley of root vegetables for a hearty, rustic meal that's perfect for a family gathering or a comforting dinner. Let's dive into this culinary adventure inspired by the great outdoors.
Ingredients:
- 1 large moose roast
- 2 turnips, peeled and cubed
- 4 carrots, peeled and sliced
- 2 onions, peeled and quartered
- Salt and pepper, to taste
- 4 potatoes, peeled and quartered
- Aluminum foil
- Optional herbs: rosemary, thyme, or bay leaves
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Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Preheat your oven to 325°F (162°C).
Servings: 6-8
Equipment:
- Roasting pan
- Aluminum foil
- Sharp knife
- Cutting board
Instructions:
1. Take your marinated moose roast, which has been sitting for a day in its own blood for tenderization, and place it in a roasting pan.
2. Surround the roast with the prepped turnips, carrots, and onions. Season the vegetables and the roast generously with salt and pepper. Feel free to add optional herbs like rosemary, thyme, or bay leaves for additional flavor.
3. Cover the roasting pan tightly with aluminum foil to lock in moisture and ensure even cooking.
4. Place the pan in the preheated oven and let it cook for 2 hours before adding potatoes.
5. After 2 hours, add the quartered potatoes to the pan, re-cover with aluminum foil, and continue to cook for an additional 3 hours. The roast should be tender enough to fall off the bone, and the vegetables should be soft to the touch.
6. Once the roast is done, remove the pan from the oven and let it rest briefly before serving.
7. Serve hot, ensuring each plate has a generous portion of moose meat, a carrot, a potato, and a couple of turnips and onions.
Cooking Tips:
- Be careful not to over-marinate the meat, as this can make it mushy. One day is optimal.
- Cooking low and slow is key to a tender roast, so don't rush the process.
- Use a meat thermometer to ensure the moose roast has reached a safe internal temperature of at least 145°F (63°C).
This rustic roast recipe comes to you from the author "Outdoors with Mike." For more outdoor cooking adventures, check out their YouTube channel at https://www.youtube.com/@Outdoorswithmike
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