Every time I eat game meat I wonder why I don’t do it more often…it’s so delicious, and it doesn’t get more pastured than that.
I guess the answer is habits.
Today though, we thought it was about time for some wilderness on our plates again so we threw a nice piece of moose roast in the slow-cooker, and it turned into a great meal!
(Maybe should give “GameDay” a new meaning and make it a Sunday tradition…?)
Anyway, here’s what I did:
• 1 Moose Roast, 2.2-3.3 lb (1-1.5 kg).
• 10 Juniper Berries.
• 5 Allspice Berries.
• 15 Pink Peppercorns.
• 1/2 tbsp dried Thyme.
• 1/2 tbsp dried Rosemary.
• 1 tsp Salt.
• 1-2 tbsp Dijon Mustard.
• 6 Carrots, pealed and cut in rough chunks.
• 4 Parsnips, pealed and cut in rough chunks.
• 2 Onions, pealed and cut in rough chunks.
• 1 Cup (2.5 dl) Beef or Game stock.
• 4 Bay Leaves.
• Ghee or Clarified butter, (for searing).
In a hot frying pan, quickly give the vegetables a bit of color then transfer them to your slow-cooker.
Pat the roast dry with paper towels, then coat it with the mustard.
Crush and mix the spices (except for the bay leaves) in a mortar, then cover the roast in it.
Quickly sear the roast in the frying pan, then place it on top of the vegetables in the slow-cooker.
Add the bay leaves and stock, then run it on low until the core temperature is about 150F (65C).
Let it rest a bit before slicing it thinly.
