northernmadman
FNG
- Joined
- Apr 25, 2023
- Messages
- 50
Good day people. Needing to get some posts up to get on the classifieds so I will be doing a few more of my moose recipes. Plus I love eating and have found some good info here on this forum and want to share as well.
here is my moose and caribou roast when my friends who don’t like wild game come for dinner. ALL of them asked for seconds even though it’s not beef.
5-8 days before cooking remove from the freezer and thaw. Place on a bread drying rack over a cookie sheet and loosely cover with parchment paper doing your best to keep the parchment from touching the roast. after 5-8 days the roast will be really dark and there should be some blood that has drained out of the roast and is on the cookie sheet. Depending how long you leave it and how it was processed while butchering you might want to clear the blood out daily.
remove the roast from the fridge and clear off the dark meat from the outside. by salt and pepper over the entire roast. I mix Dijon mustard and olive oil together and coat the roast. At my grocery store we have a selection of dried mushrooms. Shiitake, porcini, chanterelle, a few other types. I put them in my food processor and grind them up into a powder. Roll the roast in the mushroom powder so no oil/mustard is showing. Cook at 275 until internal temp reaches 134 (my preference) and remove from the oven, cover and let stand for as long as it was cooking.
slice and serve with bone marrow mashed potatoes(recipe coming) and gravy
hope you guys like this, any other tips or tricks from others I could adjust or try?
here is my moose and caribou roast when my friends who don’t like wild game come for dinner. ALL of them asked for seconds even though it’s not beef.
5-8 days before cooking remove from the freezer and thaw. Place on a bread drying rack over a cookie sheet and loosely cover with parchment paper doing your best to keep the parchment from touching the roast. after 5-8 days the roast will be really dark and there should be some blood that has drained out of the roast and is on the cookie sheet. Depending how long you leave it and how it was processed while butchering you might want to clear the blood out daily.
remove the roast from the fridge and clear off the dark meat from the outside. by salt and pepper over the entire roast. I mix Dijon mustard and olive oil together and coat the roast. At my grocery store we have a selection of dried mushrooms. Shiitake, porcini, chanterelle, a few other types. I put them in my food processor and grind them up into a powder. Roll the roast in the mushroom powder so no oil/mustard is showing. Cook at 275 until internal temp reaches 134 (my preference) and remove from the oven, cover and let stand for as long as it was cooking.
slice and serve with bone marrow mashed potatoes(recipe coming) and gravy
hope you guys like this, any other tips or tricks from others I could adjust or try?
