Moose Pot Roast
Created by QueenBea on November 14, 2011
- Servings: 7
- Prep Time: 20m
- Cook Time: 4h
- Recipe #2547
Ingredients
- 1/2 cup bacon drippings
- 2 cloves garlic, peeled and crushed
- 4 medium onions, sliced
- 5 to 6 pounds moose rump roast
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 cup red wine
- 1 cup vegetable stock, and a bit more if needed
- 1 (8 ounce) can tomato sauce
- 1/2 pound mushrooms, sliced, sautéed in butter with cooking liquid
- 1 cup black olives, optional
How to Make
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Step 1: Heat bacon drippings in a Dutch oven.
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Step 2: Stir in onions and garlic and sauté 5 minutes, remove and set aside.
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Step 3: Combine seasoned salt, pepper and rosemary, and rub into all surfaces of roast.
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Step 4: Brown roast well on all sides in pan drippings; remove and set aside.
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Step 5: Add wine and stock; bring to a boil while mixing with a spoon while scraping bits from bottom of pan.
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Step 6: 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.
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Step 7: Combine remaining ingredients, pour over roast and continue to simmer on stove-top or in oven, covered for another hour.
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Step 8: Serve hot, with sauce from the pan. I like to mix the sauce with mashed potatoes.
Nutritional Facts
- 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