📝 About This Recipe
A centerpiece of Nordic autumn dining, this moose roast captures the soul of the Swedish forest. Because moose is a lean, wild game meat, it is slow-roasted at a low temperature to ensure incredible tenderness while preserving its deep, earthy flavor. Finished with a velvety gravy infused with crushed juniper berries and blackcurrant jelly, this dish is a sophisticated yet rustic celebration of Scandinavian heritage.
🥗 Ingredients
The Roast
- 1.5 kg Moose roast (top round or sirloin) (at room temperature)
- 3 tablespoons Unsalted butter (for searing)
- 2 teaspoons Sea salt
- 1 teaspoon Black peppercorns (freshly cracked)
Braising Aromatics
- 2 pieces Carrots (peeled and roughly chopped)
- 1 large Yellow onion (quartered)
- 4 pieces Garlic cloves (smashed)
- 10-12 pieces Dried juniper berries (lightly crushed to release oils)
- 4 sprigs Fresh thyme
- 500 ml Beef or Game stock (high quality)
- 200 ml Water
The Creamy Sauce
- 300 ml Heavy cream (40% fat) (Vispgrädde)
- 2 tablespoons Blackcurrant jelly (Vinbärsgelé)
- 1 tablespoon Japanese soy sauce (for color and depth)
- 1-2 tablespoons Cornstarch (dissolved in a little cold water)
👨🍳 Instructions
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1
Preheat your oven to 125°C (250°F). A low temperature is crucial for lean game meat like moose to prevent it from becoming dry.
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2
Pat the moose roast completely dry with paper towels. Rub the meat generously on all sides with sea salt and cracked black pepper.
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3
In a large, heavy-bottomed Dutch oven, melt the butter over medium-high heat. Once the butter stops foaming, sear the roast until a deep brown crust forms on all sides, about 3-4 minutes per side.
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4
Remove the meat momentarily and scatter the carrots, onion, garlic, crushed juniper berries, and thyme sprigs into the bottom of the pot.
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5
Place the roast back into the pot on top of the vegetables. Pour in the stock and water around the sides of the meat.
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6
Insert a meat thermometer into the thickest part of the roast. Cover the pot with a tight-fitting lid and place it in the center of the oven.
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7
Roast until the internal temperature reaches 60°C (140°F) for medium-rare or 65°C (150°F) for medium. This typically takes 1.5 to 2.5 hours depending on the shape of the roast.
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8
Once the target temperature is reached, remove the roast from the pot. Wrap it tightly in aluminum foil and let it rest for at least 20 minutes. This allows the juices to redistribute.
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9
While the meat rests, strain the liquid from the Dutch oven through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface.
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10
Bring the liquid to a simmer and reduce it by about one-third to concentrate the flavors.
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11
Whisk in the heavy cream, blackcurrant jelly, and soy sauce. Let the sauce simmer for 5-10 minutes.
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12
If you prefer a thicker gravy, whisk in the cornstarch slurry and simmer for another minute until thickened. Taste and adjust seasoning with salt, pepper, or more jelly if needed.
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13
Unwrap the roast and slice it thinly against the grain. Serve immediately with the warm gravy poured over the top.
💡 Chef's Tips
Always use a meat thermometer; moose is very lean and goes from perfect to tough very quickly if overcooked. Crush the juniper berries with the side of a knife or a mortar and pestle to release the piney oils that define the flavor of game. If you cannot find moose, this recipe works beautifully with venison or high-quality lean beef top round. Letting the meat rest is non-negotiable; cutting into it too early will cause all the moisture to escape, leaving the meat dry. For an extra glossy sauce, whisk in a small knob of cold butter right before serving.
🍽️ Serving Suggestions
Serve with classic Swedish Hasselback potatoes or a creamy potato purée. A side of tart lingonberry jam is essential to cut through the richness of the gravy. Sautéed wild chanterelle mushrooms make the perfect seasonal accompaniment. Pair with a full-bodied red wine like a Northern Rhône Syrah or a bold Cabernet Sauvignon. Add honey-glazed roasted parsnips or Brussels sprouts for a complete autumnal feast.