Dutch Oven Moose Roast Recipe

Behold... A Dutch Oven Moose Roast
It's a cold winters day with the temperature outside well below freezing, we need some comfort food. A meal to share with the family, one that will spur conversation, laughter and love!

Dutch Oven Moose Roast - Slow Cooked in the OvenDutch Oven Moose Roast - Slow Cooked in the Oven

I put this recipe together in a 5 Quart Lodge Dutch Oven. It will hold the roast and the vegetables that we will add later in the day. I put this roast in the oven set at 250F before lunch and will let it slow cook until dinner time.

Before we are ready to serve the roast we will remove the herb sprigs, carrots, celery and the roast then reduce the remaining liquid into a reduction gravy. I can tell you right up front, that reduction gravies are the BEST!

The Moose Meat

I started out by thawing a sirloin tip moose roast that weighed right around 2 3/4 pounds. That will be plenty of roast for tonight's dinner and will generate leftovers for our extended family.

Ingredients: Dutch Oven Moose Roast

  • 1 - Medium Onion - Chopped
  • 4 - Cloves of Garlic - crushed
  • 2 - Tablespoons of Coconut Oil (or oil of preference)
  • 1 - Cup of Organic Beef Stock
  • 1/2 - Cup Red Wine
  • 4 - Slices Bacon
  • 2 - Celery Sticks
  • 2 - Carrots
  • Salt and Pepper to taste

Herbs

  • Parsley
  • Rosemary
  • Sage
  • Thyme

Directions:

Preheat oven to 250F
In your Dutch oven on a med-high heat on the stovetop, preheat the oil and brown the roast on all sides. Once that is complete put  the roast aside.

In the oil, which will now be flavoured from the roast, add the onions and simmer until opaque and soft.

Add the roast back in and spoon some of the onions on top of the roast. Smear the crushed garlic into the onions on the roast, then lay the bacon strips on top.

Continue heating and add the broth and wine, by slowly pouring it over the roast.

Place the carrots and celery around the roast.

Winter Herb Garden

I slipped out into the herb garden and snipped some fresh herbs to add to the roast recipe. MY goodness it was cold out there!

Anyways, I snipped the herbs and placed them on the roast. I covered the Lodge Dutch Oven with the lid and continued to simmer on the stove top for about another 15 minutes.

Once I was sure the mixture was well heated I transferred the Dutch oven into the oven which I had previously set to 250 degrees F.

Now all you have to do is wait! In our case, we cooked the roast for 6 hours.

Be sure to check your roast with a meat thermometer and see that it makes the minimum temperature of 145 degrees F. It should reach that temperature with no problem but its always good to check.

Because this is a Dutch Oven moose roast slow cooked recipe, likely the meat will be so tender it will just fall apart.

A little bit about Lodge Cast Iron Cookware

Lodge have been in the business of making cookware from cast iron since 1896 in the USA. It's a family owned business that has passed from generation to generation.

Cast iron, although heavy, it is what we consider to be the best cookware for the kitchen. Seasoned and looked after, cast iron cookware will last your lifetime and probably your children's too. Leave it in your will or gift it to them. Pass it along to the next generation.

Cast iron cookware is the first non-stick cookware that was ever invented. It will last and last! How about those teflon coated pans? How many of those have you already tossed into the garbage? The coating peels and chips and becomes a health hazard as food particles get under the edges of the plastic.

Speaking of plastic, have you heard of the hazards of heating foods in plastic... I imagine that follows suit for fry pans coated with teflon too.

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› Dutch Oven Moose Roast Recipe

by Mark Allardyce

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