Moose Ahh Leanie Moose Roast
Savor the rustic elegance of this hearty Moose Ahh Leanie Moose Roast, a perfect centerpiece for your next cozy family dinner or special occasion. This recipe transforms a tender 3-pound moose roast into a melt-in-your-mouth masterpiece, braised low and slow with aromatic herbs like rosemary and thyme, vibrant root vegetables, and rich beef broth. A touch of optional red wine enhances the depth of flavor, while the addition of baby potatoes, carrots, and celery makes this a complete one-pot meal. Seared to perfection before roasting, the moose roast achieves a golden-brown crust that locks in its natural juices, ensuring every bite is succulently tender. Serve it alongside a rich, homemade gravy for an extra layer of indulgence. With just 20 minutes of prep and a few hours in the oven, this dish is as easy as it is impressive. Perfect for game meat enthusiasts, this moose roast recipe is bursting with rustic flavors that will leave everyone at the table asking for seconds.
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Recipe Information
Ingredients
- 3 pounds moose roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 yellow onion, diced
- 3 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1.5 pounds baby potatoes, halved
- 2 cups beef broth
- 0.5 cups red wine (optional)
Instructions
Preheat your oven to 325°F (163°C).
Pat the moose roast dry with paper towels. Season all sides generously with salt and black pepper.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the moose roast on all sides until browned, 3-4 minutes per side.
Remove the roast from the pot and set it aside. Lower the heat to medium.
Add the minced garlic, rosemary, thyme, and diced onion to the pot. Sauté for 2-3 minutes until fragrant.
Deglaze the pot by adding the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
Place the moose roast back in the pot. Surround it with carrots, celery, and baby potatoes.
Ensure the liquid in the pot reaches about halfway up the roast. Add more broth if necessary.
Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3.5 to 4 hours, basting occasionally, or until the meat is tender and easily pulls apart with a fork.
Remove the pot from the oven. Transfer the roast and vegetables to a serving platter and let the roast rest for 10 minutes.
Optional: If you'd like a thicker gravy, strain the cooking juices from the pot and simmer them on the stovetop. Whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water and cook until thickened.
Slice or shred the roast and serve with the cooked vegetables and gravy. Enjoy!
Nutrition Facts
Calories |
3280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 7675 mg | 334% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 28.3 g | ||
| Protein | 436.5 g | 873% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 57.2 mg | 318% | |
| Potassium | 9634 mg | 205% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
