You Will Love This Moose Roast Recipe!

Company for dinner tonight? This slow cooker moose roast recipe is one I highly recommend.

We used a boneless cross rib roast from the moose we harvested this year for this recipe (this cut is also known as a boneless shoulder pot roast). This cut comes from the animal just below the chuck and above the brisket. You must cook this roast in liquid to prevent it from becoming tough and stringy.

We took the roast out of the freezer and let thaw before preparing to cook it. My wife and I had a party the night before and we looking for an easy dinner for our weekly family Sunday Night Dinner. Neither of us were into cooking an elaborate meal, a slow cooker moose roast would be ideal for this situation.

Someone once asked if serving Yorkshire Pudding would be appropriate with this type of wild meat. Absolutely it would, as a matter fact this is exactly what we have in mind.

Your Dinner Menu for Tonight

Moose cross rib roast, served with mashed potatoes, vegetables and Yorkshire pudding with gravy of course. A little Yellowtail Shiraz to wash it down, Yum!

Slow Cooker Moose Roast : Ingredients:

• Cross Rib Moose Roast (2-3 pound)
• 6 cloves garlic - peel garlic cloves and coarse chop.
• 3/4 cup beef broth
• 3 tablespoons Dijon mustard
• 1/2 cup red wine
• 1 medium onion coarse chopped
• Fresh ground pepper
• 1 tablespoon Herbes de Provence

Directions:

• Prepare your slow cooker by pouring 1/8 cup olive oil in the bottom
• Remove silver skin from roast, this usually involves cutting the butcher twine and retying.
• Place roast in slow cooker.
• Add beef broth and wine.
• Smear roast with mustard.
• Scatter onions and garlic onto roast.
• Sprinkle Herbes de Provence over the roast
• You may also want to add your vegetables at this point; or cook them separately.
• Grind pepper onto roast to suit your taste
• Cook your roast covered for about 4 hours on high or 7 hours on low until you reach your required doneness.

When done remove from slowcooker, let stand for 5-10 minute before cutting. If you don't do this all the juice will run out of the meat.

Make your gravy from the remaining broth in the slow cooker.

• Internal temperature of 125-135 = Rare
• Internal temperature of 135-140 = Medium Rare
• Internal temperature of 145-150 = Medium
• Internal temperature of 160 = Well Done
• Internal temperature of above 170 = Don’t Bother

Served with Mashed potatoes, Vegetables, Yorkshire pudding and Gravy.

As with most wild game meats, don't overcook! Because wild meat is very lean, if or should I say when you overcook the process removes the moisture and burns off the little fat there is. In doing so the meat becomes tough.

Don’t expect leftovers.

There are many recipes you can make with moose meat, we list a few of our favorites on our main moose recipes page.

Enjoy

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