Hello wildly living friends! I love fall and seeing that fall is here, nothing says fall like the smell of Pot Roast! I remember as a child coming home and the wonderful smell of slow cooked goodness filled the house. My creativity is up and I decided to get creative with a moose roast. I like to challenge myself to use things already in my kitchen and I even surprised myself on how AMAZING it turned out. This is now my go-to recipe if I am entertaining on a fall or winter night. Don’t worry if you don’t have any moose you can easily substitute with Elk, Venison, Caribou and of course beef. Before we get started on the recipe, I want to share a few cooking tools I use frequently.
To roast meats, this is my go to Dutch oven, the Le Creuset Shallow French Oven, 2.75 quart, Cerise (Cherry Red). Also to chop and mince onion, I recommend the Cuisinart DLC-2ABC Mini Prep Plus Food Processor in Brushed Chrome and Nickel. My food processor is several years old and still works perfectly and I never shed a tear when chopping onions.
Okay let’s get cooking. One of the reasons I like this recipe is that you don’t have to be EXACT with the measurements. Feel free to adjust depending on the size of your pan and size of your roast.
First, before you start marinating, make sure you cut off any silver skin off the meat. SPICES are the key when it comes to cooking wild game. Make sure they are fresh. Spices generally expire after a year. I used this amazing coffee spice rub from Trader Joes.
Coffee Rub Moose Post Roast Recipe
1 cup olive oil
1 purple onion minced and juiced in food processor or blender
1 lemon squeezed
1 tablespoon lemon zest
4 cloves of garlic
2 tablespoon Braggs Amins or soy sauce
2 tablespoons of worchestshire sauce
Two sprigs of rosemary
Dash sea salt
Add all ingredients to the moose or other red meat to a bowl to marinate for 24 hours in refrigerator. Turn the meat over and cover with marinade every 8 to 10 hours.
2 or 3 lb. Moose, Venison or Elk Roast
1 Sweet Potato
Half a yellow onion
3 celery stalks
3 carrots chopped in big pieces
1-cup Portobello mushrooms
2 sprig fresh Rosemary (leaves picked off stems)
Coffee spice rub
1-cup dark strong coffee (cooled)
1-cup beef broth
2 tablespoons age balsamic vinegar
1 large Dutch oven
After roast has marinated for 24 hours, pat roast dry and apply coffee spice rub liberally to both sides plus a little salt and pepper.
- Add 1-tablespoon high heat oil such as coconut or avocado to pan on medium to high heat.
- Sear meat on high heat each side for 3-4 minutes until each has a dark crust.
- Remove roast from pot and place on the side
- Add veggies and fresh rosemary to pot
- Scrape bits from the bottom of the pan and coat veggies
- Soften veggies and make them sweat for 5 to 7 mins
- Add in 2 tablespoons age balsamic vinegar, let it reduce and thicken for about 1-2 minutes
- Add in a splash of very strong black coffee, let it reduce a bit more
- 1/2 to 1 cup beef broth or more depending on how big your pan is
- Place roast on top of veggies
- Cover and place in oven at 325 degrees for 2.5 to 3 hours until meat is falling apart
- Every hour take the the roast out and ladle juice and veggies over the top to help retain its moisture and place back in the oven
- Remove from oven and let it sit for at least 10 minutes. Serve and Enjoy!
We’ll catch you next week, until then remember, Wildly Living will lead you to a great adventure and adventure fills your soul.