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Roast of Moose - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Roast of Moose

    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.

  • #2
    Re: Roast of Moose

    Damn Sarah - Bullwinkle never looked so tasty.

    Les...
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

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    • #3
      Re: Roast of Moose

      Cool! That looks so good!

      Moose... now there's something I'm never likely to taste around here.
      "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

      http://www.fornobravo.com/forum/f8/p...pics-2610.html
      http://www.fornobravo.com/forum/f9/p...nues-2991.html

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