Moose or Brisket Roast - Slow Cooked

Yield: 1 roast
Prep Time: 15 minutes
Cook Time: 4 to 6 hours minutes
Serving: Family

Moose or Brisket Roast - Slow Cooked

By Bonita's Kitchen March 17, 2024

Hi and welcome to our website!!

If you are looking for a recipe for slow cooking a roast of any type!!!

You are in the right place!!

I'm cooking a nice cut of moose roast, this was a gift from a friend!!

I'm using fresh herbs but you can use dried or ground!!

The key to a tasty and very tender roast is slow cooked....you can cook this many ways. In the slow cooker, oven on low, skillet, BBQ or smoker.

So if you have one of those you are in business!!

Moose meat is a tuff and dry type of meat...so to change that you need to add layers of ingredient's like suet or beef fat trimmings.....also cook the roast on a layer of root veggies. Picking the right seasonings is another important part of adding amazing flavour and to build those flavours.

We hope you are interested in making a slow cooked roast of any type today!! If so please continue on to our recipe and video tutorial to make yours today!!

This is a link to our cookbooks if you wish to check them out!!

https://www.bonitaskitchen.com/cookbook

BUBBLY FISH BAKE — **Our cookbooks, Traditional Newfoundland Cooking and Recipes and A Little Taste of Home.**

Ingredients

Moose or Brisket Roast - 1 any size
Beef Fat ( suet ) - ½ to 1 cup
Beef Broth or OXO and Water - 2 cups, more if needed
Olive oil - 1 tbsp
Ground or fresh Rosemary - 1 bunch or 1 tsp
Fresh Thyme or ground - 1 bunch or 1 tsp
Sea salt - 1 tsp
Black or White Pepper - 1 tsp
Onion - 1 medium or large
Worcestershire sauce - 1 or 2 tbsp
Garlic - 2 cloves
Celery - 2 sticks
Potato - 1 or 2 peeled and chucked
Carrot - 2 each
Turnip - ½ peeled and chucked
Steak or BBQ sauce - 2 tbsp
Liquid smoke - ½ tsp, optional

Instructions

Prepare your slow cooker to low, or set the oven to 275ºf or 300ºf to preheat!

Then in the slow cooker, skillet pan or roaster. Add the moose roast or brisket, if they are frozen let thaw over night in the fridge before using the next day.

Peel and cut in chucks your onion, carrot, turnip, potato and celery, put around and on the bottom of the roast!!

Then toss all seasonings, broth and Worcestershire and steak sauce over roast. If you don’t have any beef broth use one block of oxo cube or bovril with 2 cups of water. Also add more broth if needed half way cooking the roast.

If you don’t have fresh rosemary or theme use dried or ground. You can also use savoury in place of theme.

Turn the slow cooker to low and cook for 6 to 8 hours or cook for 3 to 4 hours in the oven, or electric skillet.

Serve with veggies and side of choice, also make a gravy from the drippings.

Bonita’s Tips!

You can brown off the roast before putting it in to slow cook in a frying pan for a few minutes on each side. Seasoning the roast with salt and pepper on both sides before frying. Add butter and oil to the hot pan.

When cooking in the oven or electric skillet don’t leave unattended just incase you need more liquid or risk of burning.

5 stars - based on 1 review(s)

Seasonal moose roast we had in our freezer for a little. I’m thinking it was a gift from our neighbour, friend or family member.

If you don’t have access to game meat and you like to make this recipe, use brisket or a roast of choice.

Fry your roast on both sides for a few minutes to get those char marks on it. Building flavours is what it’s all about.

Fry pieces of fresh beef trimmings with the moose roast or brisket to give it more flavour. Moose meat is dry and no fat on the meat so you will need to add beef trimmings or salt beef fat.

After you fried the moose on both sides remove from pan and add onions with the beef trimming to continue frying until part cooked, toss in some rosemary and thyme.

Add chucks of root veggies, like carrot, turnip, potato and celery to the bottom of the pan before adding the roast.

Slow cooked until it is so tender and falling apart, the taste is over the moon.

You can make a gravy to serve with the roast or any side dish. My Dads way was to toss everything on a serving plate and a loaf of bread cut in slices to dip in the juice.

So Tasty!!!