Roast Moose
Posted 11-10-2007 at 11:09 PM by Kathy
Roast Moose
On the island of Newfoundland, Moose is a popular lean alernative to beef. Our family does not eat any beef, for red meat we eat mostly moose, also caribou and reindeer, all of which we hunt ourselves. Moose are plentiful in Newfoundland, in fact Newfoundland has the highest population density of moose in the world.
4 lb moose roast (a lean beef roast may be substituted, however it is not as good!)
1 teaspoon salt
4 strips fat back pork
1/4 teaspoon black pepper
2 1/2 cups water
1/2 cup white vinegar
4 tablespoons brown sugar
1 spanish onion, chopped
1/2 cup patridgeberry or cranberry juice
Remove fat from roast and wipe clean. Cut roast at 2" intervals and place strips of pork in cuts. Marinate roast in marinade of 2 1/2 cups water, 1/2 cup white vinegar and 4 tablespoons brown sugar. Soak for 24 hours, turning over frequently. Pour off marinade. Place in roaster, add partridgeberry or cranberry juice and onion Bake at 325ºF until tender. Keep Covered. Baste frequently. Make gravy from juice in pan.
On the island of Newfoundland, Moose is a popular lean alernative to beef. Our family does not eat any beef, for red meat we eat mostly moose, also caribou and reindeer, all of which we hunt ourselves. Moose are plentiful in Newfoundland, in fact Newfoundland has the highest population density of moose in the world.
4 lb moose roast (a lean beef roast may be substituted, however it is not as good!)
1 teaspoon salt
4 strips fat back pork
1/4 teaspoon black pepper
2 1/2 cups water
1/2 cup white vinegar
4 tablespoons brown sugar
1 spanish onion, chopped
1/2 cup patridgeberry or cranberry juice
Remove fat from roast and wipe clean. Cut roast at 2" intervals and place strips of pork in cuts. Marinate roast in marinade of 2 1/2 cups water, 1/2 cup white vinegar and 4 tablespoons brown sugar. Soak for 24 hours, turning over frequently. Pour off marinade. Place in roaster, add partridgeberry or cranberry juice and onion Bake at 325ºF until tender. Keep Covered. Baste frequently. Make gravy from juice in pan.
Total Comments 3
Comments
 |  Moose...I'm very curious as to how it tastes. I'm thinking...since Moose is a deer, the meat would taste somewhat similar to venison? |
Posted 05-01-2008 at 06:09 AM by No-Twitch-Tabitha  |
| |  It is somewhat a cross between venison and beef, leaner than beef and better tasting than venison. It does have a rather unique taste all its own however when we have served it to guests unknowlingly :wink: they have thought it was a lean very tasty beef. It is our family's favourite meat. Elk would be second favourite I believe. It does taste somewhat similar to elk as well. |
| Posted 07-01-2008 at 12:27 AM by Kathy |
| |  You hunt these large animals yourselves? I can't imagine Kathy's face on Elmer Fudd's body. |
| Posted 13-06-2008 at 02:26 PM by 2quilt |
Recent Blog Entries by Kathy
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