Early settlers and indigenous people in the foothills and forested areas of North America were fortunate to have a local moose population for hunting. Homesteaders appreciated the flavor, texture and comfort of moose meat and cherished a good pot roast prepared in a Dutch oven.
The important things to remember when preparing a roast are to brown the meat first to add flavor, then simmer on low heat for an extended period to tenderize it, maintain moisture and enhance the flavor.
A mirepoix, made with onion, carrot and celery, is used as a flavorful base for the meat and gravy. A Dutch oven or pot with a good sealing lid on a stove top or campfire helps lock in moisture and tenderize the long-grain cuts of meat.
Homestead Moose Pot Roast Recipe
Ingredients
- 2- to 3-pound moose roast (round, cross-rib or sirloin tip roast)
- 3 Tablespoon vegetable oil or lard, reserving 1Tbsp
- 1 teaspoon ground coriander
- 2 Tablespoons dried rosemary
- 1 teaspoon smoked paprika
- 1/2 teaspoon dry sage
- 1 teaspoon salt
- 1 teaspoon coarsely cracked black pepper
- 2 Tablespoon Worcestershire sauce
- 6 large cloves garlic, cut into slivers
- 1 large yellow onion
- 2 large carrots
- 2 celery ribs
- 1/2 cup red wine
- 1/2 cup beef broth
- 2 bay leaves
Directions
1. Combine the coriander, rosemary, smoked paprika, sage, salt and pepper in a small bowl to create a dry rub. Pat the roast dry with a paper towel, then apply the rub and massage it into all surface areas.
2. In a cast-iron Dutch oven or pot with a lid, heat the oil or lard to medium-high and brown the roast on all sides.
3. While the roast is browning, make the mirepoix by roughly chopping the onion into large chunks and chopping the carrots and celery into 3-inch pieces.
4. Once the roast is browned, remove it from the pan, add the remaining 1 Tbsp of oil and stir in the onion, carrots and celery. Sautée the vegetables for about 10 minutes until the onions become translucent.
5. Add the red wine and deglaze the pan by scraping all the caramelized bits off the bottom. Add beef broth and bay leaves.
6. Put the roast back into the pot and nestle it on top of the vegetables, cover with a lid and braise on the stovetop for about 2 hours at a low simmer.
7. When the roast is done, remove it, wrap it in foil and let it rest while you make the gravy.
8. To make the gravy, strain out all the solids and return the leftover liquid to the pot. Gravy can be left as is or can be thickened with a flour or cornstarch slurry.
9. To thicken with flour or corn starch, shake ¼ cup of flour/starch and ½ cup of the liquid in a container, whisk this into the pot and simmer until thickened.
10. Remove roast from foil and slice for serving.
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