MOOSE ROAST AND LEFTOVER MOOSE AU JUS
I made my first moose roast, with good advice from Iowahorse, and had to invent a way to use the pound or so of leftovers. The family enjoyed both the original roast and the leftovers. I modified--just a little bit--the marinade recipe I used for this moose roast from The Joy Of Cooking, 1975 edition, p. 529, "Cooked Marinade for Game".
Provided by Mrs J B
Categories Moose
Time P1DT30m
Yield 12-15 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 224.3, Fat 3.9, SaturatedFat 0.8, Cholesterol 89.2, Sodium 314.7, Carbohydrate 8.6, Fiber 2.9, Sugar 1.2, Protein 35.7
MOOSE ROAST WITH CRANBERRY GRAVY
Make and share this Moose Roast with Cranberry Gravy recipe from Food.com.
Provided by Iowahorse
Categories One Dish Meal
Time P2DT2m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Remove all fat from the moose roast and wipe well with a clean damp cloth.
- Lard the roast as follows: Cut salt pork or bacon into 1/4 inch strips and chill thoroughly.
- Pierce the moose roast with a sharp knife or skewer at 2-inch intervals and insert the chilled strips of salt pork or bacon.
- Place the roast in a glass, earthenware or porcelain bowl.
- Mix the salt, pepper, cinnamon, cloves, mustard and brown sugar with the water and vinegar and pour over the moose (3 cups of sweet pickle juice may be used in place of the brown sugar, water and vinegar if desired.) Marinate the roast for 24 to 48 hours, turning it over frequently if the liquid does not completely cover it.
- Remove the roast from the marinade and place it in a covered roaster in a 350 degree oven for approximately one hour.
- Add onion flakes and cranberry juice and continue roasting until tender.
- (about one hour).
- Transfer meat to a hot platter.
- Add flour to the pan drippings and stir until the flour has absorbed the fat.
- Add the milk, stirring constantly, until gravy is desired thickness.
- Serve hot with the roast.
Nutrition Facts : Calories 415.6, Fat 4, SaturatedFat 1.6, Cholesterol 184.1, Sodium 611.2, Carbohydrate 21.4, Fiber 0.5, Sugar 14.5, Protein 69.3
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