📝 About This Recipe
This majestic Moose Roast celebrates the rugged beauty of the northern wilderness, transformed into a tender, melt-in-your-mouth masterpiece through low-and-slow roasting. Because moose is exceptionally lean, we use a combination of barding and a rich red wine braise to ensure the meat remains succulent and deeply flavorful. With notes of earthy juniper, aromatic rosemary, and sweet roasted vegetables, this dish is the ultimate centerpiece for a cozy winter gathering.
🥗 Ingredients
The Roast
- 3-4 pounds Moose Roast (top round or rump roast, trimmed of silver skin)
- 2 tablespoons Kosher Salt (more or less to taste)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 6 strips Bacon or Salt Pork (thick-cut, to drape over the lean meat)
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
Aromatics and Braising Liquid
- 2 cups Dry Red Wine (Cabernet Sauvignon or Syrah work best)
- 2 cups Beef or Venison Stock (low sodium)
- 6 cloves Garlic (smashed)
- 1 large Yellow Onion (cut into thick wedges)
- 3 large Carrots (peeled and cut into 2-inch chunks)
- 8-10 pieces Juniper Berries (lightly crushed to release oils)
- 3 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 2 tablespoons Tomato Paste
The Finishing Sauce
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 tablespoon Balsamic Vinegar (for a touch of acidity)
👨🍳 Instructions
-
1
Remove the moose roast from the refrigerator 1 hour before cooking to bring it to room temperature; this ensures even cooking.
-
2
Preheat your oven to 300°F (150°C). A lower temperature is vital for wild game to prevent the lean proteins from seizing and becoming tough.
-
3
Pat the roast completely dry with paper towels. Season aggressively on all sides with kosher salt and cracked black pepper.
-
4
In a large heavy-bottomed Dutch oven, heat the oil over medium-high heat until shimmering. Sear the roast for 3-4 minutes per side until a deep brown crust forms.
-
5
Remove the roast from the pot and set aside on a plate. Reduce the heat to medium and add the onions and carrots to the remaining fat.
-
6
Sauté the vegetables for 5 minutes until the onions begin to soften, then stir in the tomato paste and garlic, cooking for another 2 minutes until fragrant.
-
7
Deglaze the pot with the red wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
-
8
Add the stock, juniper berries, rosemary, and thyme. Bring the liquid to a gentle simmer.
-
9
Place the roast back into the Dutch oven. Drape the bacon slices over the top of the roast to provide a self-basting fat source during the long cook.
-
10
Cover the pot with a tight-fitting lid and transfer to the oven. Roast for 3 to 3.5 hours, or until the meat is fork-tender but not falling apart.
-
11
Carefully remove the roast to a cutting board and tent loosely with foil. Let it rest for at least 20 minutes.
-
12
Strain the cooking liquid into a saucepan, discarding the herbs and spent aromatics (keep the carrots for serving). Skim off any excess fat.
-
13
Simmer the liquid over medium heat for 10 minutes until reduced by half. Whisk in the cold butter and balsamic vinegar to create a glossy, rich sauce.
-
14
Slice the moose against the grain into thick medallions and serve drizzled generously with the red wine reduction.
💡 Chef's Tips
Moose is much leaner than beef; never skip the searing or resting steps as they are crucial for moisture retention. If you don't have juniper berries, a tablespoon of gin can provide a similar piney, botanical note to the braise. Always slice against the grain to break up the long muscle fibers, making each bite tender. For an even more tender result, consider marinating the roast in buttermilk for 24 hours before cooking to help break down the enzymes. If the sauce is too thin after reducing, a small cornstarch slurry (1 tsp cornstarch to 1 tsp water) can be whisked in to reach your desired consistency.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes or buttered egg noodles to soak up the rich sauce. A side of roasted Brussels sprouts with maple glaze provides a perfect sweet-and-savory balance. Pair with a bold, tannic red wine like a Malbec or a Northern Rhône Syrah to stand up to the gamey flavors. Include a dollop of lingonberry jam or cranberry sauce on the plate for a traditional Nordic-style accompaniment.