📝 About This Recipe
This recipe celebrates the rugged elegance of wild game, transforming a lean moose roast into a fork-tender masterpiece through a patient, low-and-slow braising process. Infused with aromatic herbs, rich red wine, and earthy root vegetables, the meat loses its gaminess and adopts a deep, savory profile that is both comforting and sophisticated. It is the ultimate tribute to the boreal forest, perfect for a cold evening when you want a meal that feels like a warm embrace.
🥗 Ingredients
The Roast
- 3-4 pounds Moose Roast (rump or shoulder cut, trimmed of silver skin)
- 2 tablespoons Kosher Salt (for dry brining)
- 1 tablespoon Black Pepper (freshly cracked)
- 3 tablespoons Grapeseed Oil (or any high-smoke point oil)
The Braising Liquid & Aromatics
- 1 large Yellow Onion (roughly chopped)
- 3 large Carrots (peeled and cut into 2-inch chunks)
- 2 pieces Celery Stalks (chopped into 1-inch pieces)
- 6 cloves Garlic (smashed and peeled)
- 2 tablespoons Tomato Paste (for depth of flavor)
- 2 cups Dry Red Wine (Cabernet Sauvignon or Syrah works best)
- 3 cups Beef Bone Broth (unsalted or low-sodium)
- 1 tablespoon Balsamic Vinegar (to balance the richness)
Herbs & Finishing
- 2 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 2 pieces Bay Leaves (dried)
- 2 tablespoons Unsalted Butter (cold, for whisking into the sauce)
👨🍳 Instructions
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1
Remove the moose roast from the refrigerator 1 hour before cooking to bring it to room temperature. Pat the meat extremely dry with paper towels.
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2
Generously season all sides of the roast with kosher salt and cracked black pepper, pressing the seasoning into the meat.
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3
Preheat your oven to 300°F (150°C). Moose is very lean, so a lower temperature is essential to prevent toughness.
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4
In a large Dutch oven, heat the grapeseed oil over medium-high heat until it begins to shimmer. Brown the roast on all sides until a deep, dark crust forms (about 4-5 minutes per side). Do not rush this step; the crust provides the flavor base.
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5
Remove the roast from the pot and set it aside on a plate. Reduce the heat to medium and add the onions, carrots, and celery to the remaining fat.
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6
Sauté the vegetables for 6-8 minutes until the onions are translucent and slightly caramelized. Stir in the smashed garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep rust color.
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7
Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. Let the wine simmer until it has reduced by half.
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8
Return the moose roast to the pot. Add the beef bone broth and balsamic vinegar. The liquid should come about halfway up the side of the roast. If not, add a little more broth or water.
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9
Tuck the rosemary, thyme, and bay leaves into the liquid around the meat. Bring the liquid to a gentle simmer on the stovetop.
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10
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Cook for 4 to 5 hours, turning the roast once halfway through, until the meat is fork-tender.
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11
Once tender, remove the roast and the large vegetable chunks to a warm platter. Cover loosely with foil to rest.
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12
Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the spent herbs. Simmer the liquid over medium-high heat for 10-12 minutes until it reduces to a glossy sauce.
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13
Taste the sauce and adjust seasoning. Remove from heat and whisk in the cold butter to give the jus a silky, professional finish.
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14
Slice the moose roast against the grain or pull it into large chunks. Serve drizzled generously with the red wine jus and the braised carrots.
💡 Chef's Tips
Moose is significantly leaner than beef; if your roast has no fat cap, consider 'larding' it or draping a few slices of thick-cut bacon over the top during the roast. Always sear the meat until it is dark brown—this Maillard reaction is the only way to get a rich, savory gravy. If the meat feels tough at 3 hours, it simply hasn't been in long enough; give it more time and it will eventually break down. For a thicker gravy, you can whisk a teaspoon of cornstarch into a little cold water and stir it into the boiling jus at the end. Leftover moose makes incredible sandwiches the next day when topped with horseradish cream.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes or buttery polenta to soak up the extra jus. A side of honey-glazed roasted parsnips or sautéed kale with bacon complements the earthy flavors. Pair with a bold, tannic red wine like a Malbec or an aged Bordeaux to cut through the richness of the meat. Add a dollop of lingonberry jam or cranberry sauce on the side for a traditional Nordic-style sweet and tart contrast. A crusty sourdough baguette is essential for cleaning the plate.