Roast Moose With Cumberland Sauce Marks Food

SLOW COOKER MOOSE ROAST

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.

MOOSE STEAK

Steps:

• Preheat oven to 350°. Cut steak into serving-size pieces. Combine the cornstarch, mustard, salt and pepper; rub half over steak. Pound with a meat mallet to tenderize. Rub with remaining cornstarch mixture; pound on both sides with the mallet. , In a large skillet, brown steak in oil. Transfer to a greased 2-1/2-qt. baking dish. Top with tomatoes, onion and carrot. Bake, covered, until meat is tender, 1-1/4 to 1-1/2 hours. Serve with noodles if desired.

EASY MOOSE RUMP ROAST

Steps:

• Trim off all excess fat and rub roast all over with vegetable oil.
• Sprinkle on salt, pepper and garlic powder.
• Slice onion and lay in bottom of roasting pan.
• Pour two tablespoons of worcestershire over onions.
• Place roast on onion slices.
• Pour rest of worcestershire sauce over roast.
• Add wine and water.
• Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist.
• When roast is done, remove from pan.
• To make gravy, add 2 cups water to contents of roasting pan.
• Bring to boil and scrape bottom of pan.
• Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling.
• Salt and pepper to taste.

MOOSE CHUCK ROAST

Steps:

• The chuck roast doesn't need trimming usually. If you see a thin silver membrane somewhere, trim it off, but leave the rest of the fat. Now sprinkle the salt evenly all over the meat and leave it in the fridge overnight. This is called dry brining, and it amplifies the meat's own flavor.
• Take the meat out of the fridge and sprinkle the black pepper evenly all over the meat, just like with the salt.
• Fire up your grill, prepare it for indirect grilling. Have it running at 250° F. Use the snake method if you're using a kettle grill, or even better, a Slow 'N Sear. Place the meat on the indirect side and close the lid. Add some wood chunks for smoking on the glowing embers. I used two maple wood chunks for this one, but apple, oak, pecan et.c. works just as well.
• Monitor the meat temperature and look at the bark forming on the surface. When the meat temp hits 70° C (160° F) it is time to wrap it. It usually takes 3 hours, but completely depends on grill temp and thickness of the meat. Wrapping is done to avoid drying it out. If you think it needs more bark, then leave it for another 30 minutes before wrapping. Use two large (and equal) size aluminum foil sheets. Wrap it snugly with the first, and then continue with the second. Place the meat back on the grill and continue cooking it until the internal temperature is 95° C (203° F).
• Remove it, wrap it in a thick towel (a faux cambro), and let it rest for 1 hour before serving. Now unwrap it save the juice that is collected in the foil, it has a wonderful flavor. Pour it back over the sliced meat and serve.

TENDER MOOSE

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Add the bay leaves and onion flakes to the water. Cover, and bring the water to a boil over high heat; reduce heat to medium low to maintain a simmer. Add the moose, recover, and steam until fork tender, 1 1/2 to 2 hours depending on thickness, adding water to the pot as needed.
• Pour the barbecue sauce into a large sauce pan over medium heat; once warm, add the moose and reduce heat to low; simmer 45 minutes.

MOOSE-AHH-LEANIE (MOOSE ROAST)

Steps:

• In a long casserole dish, marinate the roast in a blend of the salt, pepper, marjoram, and beer. Cover with cling wrap and refrigerate for 2 hours, turning the roast after 1 hour.
• Spray the inside of a large Crock Pot with the cooking spray, (e.g., Pam). If you have one of the older or smaller Crock Pots, you might have to cut the roast in half to make it fit inside.
• Lay the potatoes, onions, and carrots in the bottom of the Crock Pot. Lay the roast on top of the vegetables, and include the marinade. Dot the roast with the butter and then add the mushrooms and celery on top of the meat.
• In a mixing bowl, whisk together the soup, Worcestershire sauce, and the chicken broth. Slowly pour this blend into the Crock Pot.
• Cook on HIGH setting for 1 hour and then reduce the setting to LOW for 7 more hours. Check the tenderness of the meat at the end of this time. You can cook it for up to 2 more hours if necessary but if you are using a sirloin roast, then 8 hours should do it.
• Serve hot with crusty bread and a heavy red wine such as Merlot or Chianti.
• NOTE: You can leave out the potatoes and serve this dish over cooked egg noodles if desired. Also, this can be baked in the oven in a large casserole dish covered with aluminum foil: 325 degree F. pre-heated oven for 3 hours.