Aunt Carolyn's Moose Pot Roast

This dish is incredibly comforting and perfect for a cold day.

The slow cooking method makes the moose roast incredibly tender and the vegetables become infused with flavor.

Moose meat can be difficult to find and can be expensive.

It is also very lean, so it can be tough if not cooked properly.

Moose meat is very lean and high in protein, making it a healthier alternative to beef or pork.
It is also a good source of iron and zinc.

	4 lbs moose roast
	2 tablespoons butter
	6 onions
	1 teaspoon parsley , fresh , chopped
	1/4 teaspoon thyme
	1 teaspoon salt
	1 1/2 cups hot water
	1/4 cup salt pork , cubed
	6 carrots
	6 potatoes
	1 stalk celery , chopped
	1 cup tart fruit juice or 1 cup cider
	1/4 teaspoon pepper
	3 tablespoons butter

1.	Preheat the oven to 300°F.
2.	In a Dutch oven, heat the butter over medium-high heat.
3.	Add the cubed salt pork and cook until crispy.
4.	Remove the cubed pork and place it on a paper towel to drain.
5.	Add the moose roast to the Dutch oven and sear on all sides until browned.
6.	Remove the roast from the Dutch oven and set it aside.
7.	Add the onions, celery, and carrots to the Dutch oven.
8.	Cook until the onions are translucent.
9.	Add the hot water and tart fruit juice or cider to the Dutch oven.
10.	Bring the mixture to a boil.
11.	Add the parsley, thyme, salt, and pepper to the Dutch oven and stir.
12.	Place the moose roast in the center of the Dutch oven and surround it with the cooked vegetables.
13.	Cover the Dutch oven with a lid and bake in the oven for 3-4 hours or until the moose roast is tender.
14.	Remove the Dutch oven from the oven and let it sit for 15 minutes before slicing the roast and serving with the cooked vegetables.

Aunt Carolyn’s Moose Pot Roast