Best Crock Pot Roast Beast Beef Can Use Moose Or Other Wild Game Recipe Foodcom Recipes

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SLOW COOKER MOOSE ROAST



Slow Cooker Moose Roast image

I had a moose roast sitting in my freezer for a couple of months, because I had no idea how to cook it, not being a wild game fan. A friend suggested this method of cooking it and it was delicious. I made it at Christmas along with the turkey, thinking my guests could have a taste and I wouldn't have to feel guilty about it being in my freezer anymore, but it was the hit of the dinner!

Provided by Lynda McLean Falloon

Categories     100+ Everyday Cooking Recipes

Time 8h10m

Yield 12

Number Of Ingredients 4

2 tablespoons vegetable oil
4 pounds moose roast
2 cups apple juice
1 (1 ounce) envelope dry onion soup mix

Steps:

  • Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
  • Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 6.3 g, Cholesterol 73.7 mg, Fat 3.3 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 0.6 g, Sodium 272.6 mg, Sugar 4.6 g

ROAST BEAST



Roast Beast image

Make and share this Roast Beast recipe from Food.com.

Provided by Darins Delicacies

Categories     Meat

Time P1DT1h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 -8 lbs beef roast
3 -4 garlic cloves, chopped small
1 -2 teaspoon red pepper flakes
3 long sprigs rosemary, remove stem and chopped small
4 -6 tablespoons olive oil
2 cups chicken broth (reserve one)
1 cup red sweet wine or 1 cup dry white wine
1 -2 bay leaf
3 carrots, cut 2-inch
3 celery, cut 2-inch
1 onion, cut 1-inch
1 -2 tablespoon salt and pepper
1 -2 tablesppons cornstarch
1/8 cup milk or 1/8 cup water

Steps:

  • rub/massage mix over all meat and put in fridge for overnight/4hours.
  • let stand on counter for 1or 2 hours before you want to cook (bake close to room temp).
  • preheat oven to 450.
  • cover with a lot of Pepper and Salt - thicker the roast add more.
  • cut up celery/carrots/onions.
  • toss w salt pepper and oil put in the bottom of pan.
  • put roast on top of veggies.
  • pour 1 cup chicken broth, 1 cup red/white wine, 1 or 2 bay leafs.
  • also have 1 cup of broth ready in case it gets dry on bottom of pan.
  • bake at 450 for 20-30 mins( good brown color).
  • turn oven down to 350 - cook until 120 for med rare- 125/130 for med.
  • remove roast - put on plate cover with foil - let stand at least as long as you cook it.
  • remove veggies.
  • add 1 or 2 table spoons of cornstarch - mix w milk/water - add to pan drippings.
  • put back in heated oven -stir at 5 mins - 10 mins your gravy is done.

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