Well, Bobby's first moose roast is a done deal. Or should I say well done? The Sunday night meal turned into a Saturday night meal on account of a party we are attending tomorrow. How was it? It was good but it could have been great. I learned a lot tonight. Once again I stole ideas from several online moose recipes. Honestly don't have a lot of friends with moose cooking experience.
I removed the roast from milk, patted it dry and seasoned it with thyme, rosemary, salt and pepper.
Cut slits in the ends of the roast and added large garlic slivers to the body of the meat.
I seared the roast in olive oil on the cooktop. It came out nice.
I then pulled out the dutch oven and filled it with my organic potato assortment, carrots and mushrooms.
I added a whole bunch of garlic and a large onion. More herbs. Worcestershire sauce. Bone broth.
All good. Stuck the roast in the middle and slathered it with duck fat and dijon mustard. Added a couple bay leafs.