Roast Moose with Caramelized Onions & Bacon

Roast Moose with Caramelized Onions & Bacon

 

I’ve been experimenting with roast moose for a while now trying to find the perfect recipe that provides flavour and keeps the meat moist and tender. This is a challenge as moose meat can be dry if not prepared properly.  The Chief Taste Tester says this is the best roast moose he’s ever had.  I don’t think I’ll continue experimenting.  This recipe is a winner!

DSC04978Searing the meat in a hot pan is important for sealing the meat and keeping it moist while it cooks.

DSC04979All ready for the oven.  It already smells sooooooo good!

Roast Moose with Caramelized Onions & Bacon

Ingredients

  • 2-3 pound moose roast (I used Sirloin Tip)
  • 5 tablespoon garlic infused or extra virgin olive oil (Divided)
  • 2 tablespoon minced garlic or 6 cloves
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 slices bacon
  • 1 sweet white onion (chopped)
  • 1 red onion (chopped)
  • 2 teaspoons sugar
  • 2 tablespoons balsamic vinegar
  • 1 can (about 1 1/4 cups) low sodium beef broth

Directions

  1. Preheat oven to 450°F
  2. Rub roast with 2 tablespoons olive oil and the garlic.  Sprinkle with salt and pepper.
  3. Heat 1 tablespoon olive oil at medium heat in heavy skillet.  Add roast and sear on all sides.
  4. Remove roast from skillet and place in roasting pan of your choice.  Cover with bacon.
  5. Add onions and remaining 2 tablespoons of olive oil to the skillet. Cook until tender and translucent.
  6. Add sugar and cook until caramelized (2-3 minutes). Pour vinegar over onions and stir for an additional minute.  This is when things start smelling oh so good.
  7. Remove onions from skillet and place on top of roast.
  8. Add beef broth to skillet.  Bring to a boil. Once the pan is deglazed.  Pour the warmed broth over the roast.
  9. Place roast in oven uncovered and cook for 10 minutes at 450°F.
  10. Turn oven down to 275°F and cook until desired temperature (mine took approximately 2 hours to get to medium)
  11. Remove from oven. Cover with foil and let rest for 15 minutes before serving.
  12. Reserve drippings to make Homestyle Brown Gravy

Notes:

Author:  Red Dish Kitchen

Roast Moose with Caramelized Onions & Bacon
 
Prep time
Cook time
Total time
 
This moose roast will please your family. It makes the perfect main for Sunday night supper.
Author:
Serves: 6
Ingredients
  • 2-3 pound moose roast (I used Sirloin Tip)
  • 5 tablespoon garlic infused or extra virgin olive oil (divided)
  • 2 tablespoon minced garlic or 6 cloves
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 slices bacon
  • 1 sweet white onion (chopped)
  • 1 red onion (chopped)
  • 2 teaspoons sugar
  • 2 tablespoons balsamic vinegar
  • 1 can (about 1¼ cups) low sodium beef broth
Directions
  1. Preheat oven to 450°F
  2. Rub roast with 2 tablespoons olive oil and the garlic. Sprinkle with salt and pepper.
  3. Heat 1 tablespoon olive oil at medium heat in heavy skillet. Add roast and sear on all sides.
  4. Remove roast from skillet and place in roasting pan of your choice. Cover with bacon.
  5. Add onions and remaining 2 tablespoons of olive oil to the skillet. Cook until tender and translucent.
  6. Add sugar and cook until caramelized (2-3 minutes). Pour vinegar over onions and stir for an additional minute. This is when things start smelling oh so good.
  7. Remove onions from skillet and place on top of roast.
  8. Add beef broth to skillet. Bring to a boil. Once the pan is deglazed. Pour the warmed broth over the roast.
  9. Place roast in oven uncovered and cook for 10 minutes at 450°F.
  10. Turn oven down to 275°F and cook until desired temperature (mine took approximately 2 hours to get to medium)
  11. Remove from oven. Cover with foil and let rest for 15 minutes before serving.
  12. Reserve drippings to make Homestyle Brown Gravy
Notes
A beef roast may be substituted in this recipe. Cut the liquid in half as moose meat tends to be drier than beef.

You can also experiment with different flavours of balsamic vinegar. One of my favourites is Vanilla Fig!

 

 

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