Sunday, May 20, 2012

Moose Pot Roast

This is a traditional pot roast - slow cooked for hours, filling the house with delicious aromas. I used a lean cut of bone-in moose roast, as well as potatoes and carrots grown right here in Palmer, Alaska.  I made a batch of crusty on the outside - soft on the inside rolls to mop up all the yummy juices and served a green salad on the side.  It's the perfect cold weather meal! ~ Patti


4 pound bone-in moose roast
2 tablespoons olive or grape seed oil for browning
2-3 cloves garlic, minced
2 bay leaves
1/2 cup red wine
1/2 cup beef broth
2 tablespoons Worcestershire sauce
1 large yellow onion, sliced
3 stalks celery, sliced
4-5 carrots, cut large
4-5 medium potatoes, cut large
salt and pepper
Italian or other favorite seasonings

Use a dutch oven or large, heavy pot.  Heat oil on medium heat.  

Pat roast dry with paper towel and sprinkle with salt, pepper and your favorite seasonings.  I used an Italian blend of garlic powder, oregano and basil.

Brown roast in pot, making sure all sides get browned.

Remove roast.
In the same pot, add the onions and cook 5-10 minutes, until they start browning.  

Add garlic, wine, Worcestershire sauce, potatoes, carrots, celery, and the browned roast.  Cook for another 2-3 minutes, stirring constantly.  

Add the beef stock and bay leaf, cover and simmer on low heat, 3-4 hours, until meat is tender and pulls apart easily.

Serve with a nice roll for mopping up all the juices and a green salad.

Serves 4-6


Patti, all geared up to go moose hunting.