Moose Pot Roast
A hearty moose pot roast featuring rich flavors from veal stock, caramelized vegetables, and aromatic herbs, perfect for a comforting family meal or special occasion.
Ingredients
- 4 Tbsp. olive oil
- 1 (5 lb.) moose chuck blade or shoulder roast ⓘ
- 1 medium onion
- 1 carrot ⓘ
- 1 rib celery ⓘ
- 3 oz. tomato paste ⓘ
- 2 1/2 pt. rich brown veal stock ⓘ
- 1/2 bay leaf ⓘ
- 1 sprig fresh thyme ⓘ
- 4 black peppercorns ⓘ
- 1 clove garlic ⓘ
- 5 Tbsp. butter ⓘ
- 5 Tbsp. all-purpose flour ⓘ
- salt and pepper to taste ⓘ
Instructions
- Dice the onion into 1/2-inch pieces.
- Cut the carrot into 1/2-inch slices.
- Cut the celery into 1/2-inch pieces.
- Preheat the oven to 175°C (347°F).
- In a heavy Dutch oven or thick roasting pan, heat 4 tablespoons of olive oil over medium-high heat until it shimmers.
- Add the moose roast to the pan and brown well on all sides.
- Remove the browned roast and immediately add the diced onion, sliced carrot, and celery to the pan.
- Reduce heat slightly and cook the vegetables until they become caramelized in appearance.
- Return the meat to the pan.
- Add 3 ounces of tomato paste, 2.5 pints of rich brown veal stock, 1/2 bay leaf, 1 sprig of fresh thyme, 4 black peppercorns, and 1 clove of garlic to the pan.
- Heat the liquid until it begins to steam, but do not let it boil.
Nutrition & Diet Analysis (per serving)
902
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).