The slow-cooker makes braising moose roast incredibly easy. As with any roasts that you use the slow-cooker for, the rich flavor comes from browning the meat first. Once you've browned the moose, you begin the first steps of making French onion soup, which the moose then cooks in. The roast is braised to extreme tenderness with a flavorful gravy.
Prep Time: 30 minutes
Slow cook: 8 hours
Total Time: 8 hours, 30 minutes
Yield: Serves 8
- 4 pounds moose roast
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large onions, peeled and thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons flour
- 2 cups beef stock, home-made or packaged (not canned)
- 1/2 cup red wine
- 2 bay leaves
- Liberally salt and pepper the roast. Heat the olive oil in a large skillet over medium-high heat, and brown the roast on all sides. Transfer the roast to the slow-cooker.
- Add the butter to the skillet over medium heat. When it stops foaming, add the onions and sprinkle the salt and sugar over them. Stir frequently as they soften and brown, about 12 minutes. Sprinkle the flour over the onions, and mix well to coat the onions. Keep cooking 2 minutes as the flour browns, then pour in the beef stock and red wine, stirring up any browned bits. Transfer the contents of the skillet to the slow cooker.
- Add the bay leaves, cover and cook on medium for 6 to 8 hours, until the meat is very tender. Check occasionally to make sure there is enough liquid, and add more beef stock if needed.
- When the moose is done, take it out of the slow cooker. Pour the onions and gravy into a large saucepan and heat to boiling. Allow to reduce and thicken to desired consistency. Slice the meat, spoon some of the onions and sauce over, and serve the remaining sauce on the side.