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Finally got around to cooking that moose roast last weekend ... not a bad flavour at all, but much leaner than beef and since I didn't have much information about how or when it was butchered (it was a gift), I opted for cooking till well done but keeping it moist.
For the recipe I followed (sort of), I rubbed it with dry mustard, salt & pepper, browned it in bacon grease, then put it in a roasting pan and covered it with bacon and chopped onions, carrots, celery and tomatoes. I embellished with a bit of wine
. I put a lid on it and cooked it at ... well, a bit over 400 when it went in and the temp had dropped to the low 300s two hours later.
You can see the before and after pics below.
For the recipe I followed (sort of), I rubbed it with dry mustard, salt & pepper, browned it in bacon grease, then put it in a roasting pan and covered it with bacon and chopped onions, carrots, celery and tomatoes. I embellished with a bit of wine
. I put a lid on it and cooked it at ... well, a bit over 400 when it went in and the temp had dropped to the low 300s two hours later.You can see the before and after pics below.
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