Slow-cooked Moose Roast

A pretty awesome game roast!

prep time:15 min
cook time:6 hr 0 min
ready in:4 hr 25 min
  • 1 Moose Roast, 2.2-3.3 lb (1-1.5 kg).
  • 10 Juniper Berries.
  • 5 Allspice Berries.
  • 15 Pink Peppercorns.
  • 1/2 tbsp dried Thyme.
  • 1/2 tbsp dried Rosemary.
  • 1 tsp Salt.
  • 1-2 tbsp Dijon Mustard.
  • 6 Carrots, pealed and cut in rough chunks.
  • 4 Parsnips, pealed and cut in rough chunks.
  • 2 Onions, pealed and cut in rough chunks.
  • 1 Cup (2.5 dl) Beef or Game stock.
  • 4 Bay Leaves.
  • Ghee or Clarified butter, (for searing).
  • In a hot frying pan, quickly give the vegetables a bit of color then transfer them to your slow-cooker.
  • Pat the roast dry with paper towels, then coat it with the mustard.
  • Crush and mix the spices (except for the bay leaves) in a mortar, then cover the roast in it.
  • Quickly sear the roast in the frying pan, then place it on top of the vegetables in the slow-cooker.
  • Add the bay leaves and stock, then run it on low until the core temperature is about 150F (65C).
  • Let it rest a bit before slicing it thinly.