Moose Pot Roast
November 14, 2011
"This is a tasty Moose Roast with an Italian Style Sauce. This recipe uses dry herbs, make sure you rub the herbs in between your fingers when adding to recipe to release their flavour. "
- Serving Size: 1 (622 g)
- Calories 514.8
- Total Fat - 8.4 g
- Saturated Fat - 1.9 g
- Cholesterol - 226.1 mg
- Sodium - 914.3 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 3.6 g
- Sugars - 5.3 g
- Protein - 88.3 g
- Calcium - 95 mg
- Iron - 13.4 mg
- Vitamin C - 59.9 mg
- Thiamin - 0.8 mg
Heat bacon drippings in a Dutch oven.
Stir in onions and garlic and sauté 5 minutes, remove and set aside.
Combine seasoned salt, pepper and rosemary, and rub into all surfaces of roast.
Brown roast well on all sides in pan drippings; remove and set aside.
Add wine and stock; bring to a boil while mixing with a spoon while scraping bits from bottom of pan.
Return roast, onions and garlic to pan, cover, and reduce heat; simmer 2 1/2 hours, adding broth if needed. (you want at least 1 inch of liquid in the bottom after the 2 1/2 hours are up) This can also be made in the oven; instead of simmering over low heat, cook in a preheated 350 degree Fahrenheit oven for 2 1/2 hours.
Combine remaining ingredients, pour over roast and continue to simmer on stove-top or in oven, covered for another hour.
Serve hot, with sauce from the pan. I like to mix the sauce with mashed potatoes.
Tips & Variations
No special items needed.