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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MOOSE ROAST. | 2. The day before: | 3. Saute vegetables for marinade and add spices. | 4. Bring just to a boil and then simmer for one hour. Allow to cool; strain marinade, and pour liquid in marinade dish. Reserve and refrigerate the strained vegetables and spices. | 5. Rinse the moose roast and pat dry with paper towel. | 6. Place moose roast in marinade dish. Marinate the moose roast overnight, turning meat so that the whole roast gets a good soaking. | 7. To roast the moose: | 8. Preheat the oven to 350 degrees. | 9. Place meat in a roaster with a cover and insert a meat thermometer. | 10. Roast the moose for about 2 1/2 hours, until the internal temperature reads 170 if you want to try medium moose or 180 if you want the moose well done. A whole 5 lb roast may take a little longer than 2 1/2 hours. | 11. Allow to stand about 20 minutes and make gravy with drippings. | 12. Slice meat thin with an electric knife or a deli slicer. Serve. | 13. Suggested side dish: Red cabbage steamed with sliced apples and caraway seed. | 14. LEFTOVER MOOSE AU JUS. | 15. Simmer the reserved vegetables and spices from the marinade in 3 cups beef stock for about 20 minutes. Strain the vegetables and spices out and discard. Add the sliced leftover moose to the warm au jus. Serve over cooked egg noodles, Kluski or spaetzle; or serve on French bread as you would a French Dip sandwich. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
moose roast	4 -5	lb		0.0	0.0	0.0	0.0
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
onion	1	cup	chopped	64.0	14.944	1.76	0.16
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
cooking oil	2	tablespoons		-	-	-	-
vinegar	3	cups		150.57	6.6681	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
bay leaf	3			-	-	-	-
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
allspice berry	1	tablespoon		0.0	0.0	0.0	0.0
peppercorn	1	tablespoon	crushed	75.57600000000001	0.469	0.1608	8.2276
garlic clove	6		crushed	0.0	0.0	0.0	0.0
beef stock	3	cups		514.08	56.0196	18.9756	24.2676
marinade	1	cup	reserved	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.