I got to dog-sit a beautiful St. Bernard over the holidays and we had good fun playing in all the snow. As thanks for dog-sitting, his delightful owners gave me moose roasts from their family on the West Coast.
I'll let you know what I end up doing with the other roasts later. The first one I decided to make into pulled moose, basically the same thing as pulled pork. I found a fairly vague but great recipe and I've adapted it below. Feel free to just wing it or to double the quantities of my recipe, because I think it's pretty forgiving. As a side dish I made a light coleslaw with blueberry vinaigrette. The moose, carrots, cabbage, and blueberries in the recipes below were all locally produced. If I'd had them I could have used local onions and garlic too.
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Pulled Moose & Carrots (Slow Cooker)
- 1.5 lb moose roast, thawed (The original recipe says to use a frozen roast but it's cooked longer at a lower temperature, see below. Mine was already thawed.)
- 3 large carrots, peeled and cut into large chunks
- 1/2 an onion, sliced thin
- 1-2 T of garlic, minced
- 1 C water
- 1 C white wine (I think beer would also work well)
- Salt & pepper to taste
- 4 T BBQ sauce
- 1 t Worcestershire sauce
- 1 T Dijon mustard
Put the moose roast, carrots and onions in your slow cooker. In a bowl combine the garlic, water, wine, salt and pepper. Pour the liquid over the moose and vegetables. For a thawed roast set the slow cooker on medium for 6 hours (how I did it) or for a frozen roast set it on low for 8 hours (original recipe). Once the time is up, take the carrots out and put them in another dish for reheating later, with a bit of the cooking liquid poured over them. Refrigerate the carrots until needed. Drain the liquid from the slow cooker and keep it to the side. Leave the moose and onions in the slow cooker. Use two forks to shred the moose meat (put one fork in the roast to steady it and use the other fork to pull small pieces off the roast). In a bowl mix the BBQ sauce, Worcestershire sauce and Dijon mustard. Pour that over the moose and onions and mix it so everything is coated. Add enough of the original cooking liquid so that you get the sauce consistency you want. Cook the moose in the slow cooker on low for another 1-2 hours. Before serving it must reach an internal temperature of 74°C (165°F).
Serve with fresh crusty bread, the reheated carrots, and coleslaw.
Coleslaw with Raisins, Walnuts and Blueberry Vinaigrette
- 1/2 of a large green cabbage, grated
- 1/2 an onion, minced small
- 1/4 C walnuts or pecans, chopped small
- 1/2 C raisins or dried cranberries or dried blueberries
- Blueberry vinaigrette, just enough to lightly coat everything
Tip: This will taste better after it marinates in the fridge for a while, so make it in advance.
Mix the first four ingredients together. Coat everything with vinaigrette lightly. Toss before serving to redistribute the dressing.