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Now, that’s a moose roast!

Okay. I just couldn’t help myself and had to photo document another Moose recipe

The thing for me is that most of the time when I am looking up a new recipe online, I just want some instruction. But, once I get to the recipe, they have tricked me! I have to scroll through screens of writing! I feel so betrayed! So for this recipe, I took a bunch of pictures to avoid boring you with too much writing and to get right to the meat and potatoes.

Let the recipe begin…

Whether you thaw out the meat or take directly from the moose, you might have to clean it and trim – do this as you like. For this particular piece of meat, I didn’t cut too much off and left a lot of fat, and I squared it off as much as I could.

Next, get your spices together…

Now let’s pour and rub and slather those spices all over the roast. “Mix up the rub and rub it into the meat!” as Martha Stewart once said.

Olive oil in pan, roast in pan.

Sear it to your perfection! Render that fat because the taste is worth it.

I put about a quarter inch of water in the roaster and add half a package of onion soup mix.

And in the oven at 300 degrees it goes.

Prep the potatoes!

Cut, soak and add them to the roaster after about an hour of cooking.

Just a bit of a recap – 300 degrees for about an hour and add potatoes. Drop it to 275 degrees and continue for about another hour and a half. By then the potatoes will be nice and soft and your roast is almost there…

Once the moose roast is about 10-15 minutes away from being done, you can remove the potatoes and put them in a baking pan (will show you why in a few pictures), and now you can start on your roux! which is fancy way of saying a thickened sauce or gravy.

That is, if it’s something you want.

My hubby prefers a natural ‘au jus’ type of gravy, which doesn’t have the thickness of a roux, but basically it’s what your preference is.

For this moose roast roux, I melt a healthy tablespoon of butter in the pan and add a bit of salt and pepper, then a teaspoon of flour, as you see in the picture below.

Whisk and whisk and whisk on medium heat.

To finish off – pour drippings from the roaster through a strainer, and add your (cup-ish) of drippings to the frying pan and keep on whiskin’

until it starts to thicken.

Next, you can put your topless moose roast and potats in the oven for the final cook for about 10 minutes on a HI broil.

Once the moose roast is done in the oven, remove and wrap in foil and let it sit for about 10 minutes

And now, your magnificent moose roast, roux or au jus and potatoes are done!

And voila! The natural plate:

or the Roux:

Both taste good. Both are great with some cranberry sauce. And both are very great with whatever vegetable you want to add. I kept it simple for this meal but any kind of veggie works with this as does wild rice – which is another favourite of ours.

I see my cooking as a foundation only, and your way of cooking is all yours – all you and I’m very sure that all your dishes are scrumptious!

Miigwetch, miigwetch once again, for checking out my post.

Moose Burgers, wha…?!

Well folks, it’s been a minute.

So I am back and I have yet another simple, wild meat recipe for you!

Moose hunting season is upon us, and you can feel it in the air! From the moose calls and patiently waiting, to the adrenaline high from seeing the moose and taking that first (or second, or third) shot… to the gratefulness you feel, and the tobacco you put down to show your respect for this creature giving their life to you. And this fall my husband and his hunting partners harvested a moose.

**I want to add that this was the first year my youngest daughter was able to harvest a moose on her own and we were all truly grateful.

Next comes the hard part.

You may think I’m going to talk about the preparation and packaging of all the front and hind quarters, the moose nose, the hide, but it’s actually deciding on how will we make some delectable dishes that compliment the wild taste of this amazing moose.

So after the skinning, quartering and hanging, one of our “go-to’s” is to grind up the rump and neck meat, which is perfect for turning into ground moose. This year the moose had a lot of fat, so that was also ground up and put into the mix.

This recipe is my take on Moose Burgers. I do it up simple with some spices, but not enough to mask the wild moose taste.

First, I take about 1.5 lbs of ground moose. The white pieces are the natural fat fyi.

Next I add spice.

Now, I don’t add too much but just enough to enhance the taste.

I add in about half a cup of onion flakes, a tablespoon of garlic, a teaspoon of Kinder’s* Buttery Steakhouse rub, a whole egg, and I grind up about a cup of plain soda crackers. Note that fresh onion is best, but my allergic tastebuds can’t handle it so onion flakes are a good substitute.

Then, you mix everything up.

Next, you take a good handful of meat and shape the moose meat into over sized burgers. You will see how big they are when I put them on regular sized buns! I also poke the centres to stop the ballooning process during cooking.

Now the burgers are ready for the pan!

So, once I see that the edges are looking nice and cooked, I do the flip. And it’s okay if they look a bit charred, they are still juicy!

Once everything is cooked, I wrap the burgers in tin foil and let them rest for about 10 minutes, as it keeps the moisture in. I do this with all my wild meat, as well as with domesticated beef and chicken also.

Once they have sat for a bit, voila! A nice juicy moose burger, or moose cheeseburger!

You can serve your moose burger with or without toppings, or cheese. My personal preference is a more simplistic moose burger with cheese, ketchup, mayo and mustard. But it still tastes great with the works. The picture below is my husband’s very uncomplicated supper, moose burger with ketchup and fries!

The real test is my husband’s palate as he is a wild meat aficionado. But last night he had more than one helping so I know I knocked it out of the park!

Miigwetch for checking out my post. I love to share (when I have time) all my recipes for wild meat and I am certain your variations are just as scrumptious!