I have learned over the years of cooking roasts that there are a lot, and I mean A LOT of different ways to cook a roast. Here is one of my favorite moose roast recipes that is simple, tender, and full of flavor.

Thinly sliced moose roast on a white plate with carrots and potatoes.

If this is your first time cooking a moose roast, you’ll find the ingredients list below to be nothing crazy so as not to take away from the delicious flavor of the moose.

I’ve made several moose recipes in the past, including moose burgers and moose chili, both with raving reviews, so the bar has been set even before publishing this post.

So, without further ado, here is my favorite moose recipe.

Moose Roast Ingredients

  • 3-pound moose roast. Since you can’t just go out and buy moose meat, any size roast will do.
  • Olive oil. The olive oil is going to help our roast develop in a nice thick sear, in addition to locking in the flavors of our dry rub.
  • Plenty of spices. We are using a blend of salt, pepper, and dried thyme, along with garlic and onion flakes, to complement the rich flavor of our moose roast.
  • Beef Broth. Really, you can use any broth, oxtail broth, vegetable broth, or even moose broth, if you have any. I have even used water with plenty of extra seasonings.
  • Soy & Worcestershire sauce. I think the soy sauce helps keep the meat tender while it slowly cooks, and the Worcestershire sauce just adds a deep, rich flavor.
  • Fresh vegetables. We are cooking our roast with onions, carrots, and potatoes, but feel free to use any veggies you have on hand. Just note, if you use zucchini or another vegetable that doesn’t require a long cooking time, I would suggest adding them for the last hour.
  • Flour. The sole purpose of the flour is to thicken our gravy. But for now, we have a roast to cook, so we don’t need to really worry about the gravy.
A moose roast with vegetable on a white serving plate and dinner rolls on the side.

Moose Roast Recipe Instructions

1. Prepare the roast

To prep our moose roast, we are going to first coat it in olive oil. You can use your hands to rub it on or paint it on with a brush to keep your hands clean.

Now, simply combine the spices in a small bowl or ramekin and rub it all over the meat. (so much for keeping our hands clean)

Top tip: Avocado oil is a good substitute for olive oil, otherwise any cooking oil will work fine.

2. Sear the roast

Heat a dutch oven and sear the roast on all sides until a crispy crust forms. I’ll sear the sides for about a minute and a half on each side.

Once you have seared each side, remove the roast from the dutch oven pot and turn off the heat.

Top tip: The meat should easily pull away from the bottom. If any resistance is felt, give it a few more seconds and try again. Tongs work well for flipping the roast.

Searing the roast in a dutch oven. Tongs are being used to flip the meat.

3. Prepare your broth and veggies

Combine the broth, soy sauce, and Worcestershire sauce and set it aside. Then, lay a bed of chopped onions in the bottom of the dutch oven and place the roast back on top.

Arrange the carrots and potatoes around the meat.

Then, cover the roast with the liquid.

4. Bake at 300°F

Place the dutch oven, with the lid on, in a preheated 300°F oven and bake for 3 hours.

Note: Keep an eye on your roast, and remove it about a degree or two before it reaches your desired internal temperature.

I cooked my roast to 170°F, which is perfect for shredding the meat. Many people prefer cooking their roasts to 145°F, so feel free to adjust the cooking times accordingly.

A moose roast right after it has been removed from the oven.

5. Rest and serve.

Carefully remove the dutch oven and remove the roast to a wooden cutting board to rest for 15-30 minutes (depending on the size).

Slice thin against the grain, and enjoy!

Note: I really recommend letting the roast rest if time permits. I have carved roasts right after baking, and aside from burning my fingertips holding the meat still, the end result was not near as juicy as the roasts I would allow for proper resting time.

6. Make the gravy (optional)

  1. Remove the roast, carrots, and potatoes from the pot.
  2. Use a ladle or spoon to remove some of the excess broth, leaving about 2 cups in the pot.
  3. Place the dutch oven pot on the stove and turn the heat to medium-high to bring the broth to a simmer. (then reduce it back to a simmer)
  4. Add about one-eighth of a cup of flour to the simmering broth and whisk constantly until no clumps remain.
  5. Continue to simmer the broth for a few more minutes until the gravy thickens to your desired consistency.
  6. Once the gravy is thickened, remove it from heat and let it cool slightly before serving with the roast, carrots, and potatoes.

Tip: Add more flour as needed, and taste test before serving. You may want to add a few pinches of salt and pepper to the gravy.

Roast moose meat with a gravy made from the drippings drizzled over the top. The blue dutch oven it was cooked in is in the background.

Moose Roast Cooking Tips

Wait before you cut. Why wait, you ask? I’ve said it before, and I’ll say it again: if you want the juiciest moose roast, don’t cut into it right away. If you want to keep it hot, feel free to cover it loosely in aluminum foil.

Don’t skimp on the broth. Moose roasts do not have a lot of fat, so the broth is crucial to keeping the meat tender and keeping it from drying out.

Submerge the roast at least three-fourths in liquid. For my 4.5 qt lodge dutch oven, the amount of liquid was perfect. You may need to adjust the amount to fit your exact dutch oven.

Every oven is different. My cook times in the recipe are approximate; you will need to use an internal temperature to check the doneness of your roast.

Extend cook time for bone-in roasts. This recipe calls for a boneless roast. However, you can use a bone-in roast; just plan for a little extra cooking time.

A close up view of the cooked roast made from a moose.

FAQs

What temperature should I cook my roast? According to the umn, wild venison (moose) should be cooked to a minimum internal temperature of 145°F.

What are the best roasts? While any roast cut will work with this recipe, we do love a good sirloin tip roast, rump, or chuck roast. I have also made this with an eye of round, and it was delicious!

Do you have to sear the roast? No, you don’t necessarily have to sear the roast, as it will turn out fine, but searing it will help lock in the flavors of the meat while it’s cooking.

What is the best way to cook a moose roast? Certainly, a dutch oven is the most versatile way since we can sear the meat and bake it all in one dish. You can alternatively cook it in a crock pot on low for about 8 hours.

Can moose roast be pink? Yes, it’s ok if there is a little pink in the middle as long as it’s cooked to the proper temperature.

Beautifuly arranged roasted moose meat on a plate over top of a blue towel with a butter serving dish in the background.

Key takeaways

I love cooking a good roast. If I wanted to give a conservative estimate, I’d say we enjoy a roast at least once a week. I even like to make jerky from wild game roasts!

As a result, I love to experiment with different flavors; check out my Pikes Peak roast as an example of taking an ordinary roast and cooking it in a way you would never guess.

So, if you would like to check out some of my other recipes, here are a few of my favorites.

Oh, and if you made this recipe and loved it, please leave a review below!

Thinly sliced moose roast on a white plate with carrots and potatoes.

The Best Moose Roast Recipe

Laura Ascher
If you are looking for a hearty winter meal or simply going out to try a new recipe, this moose roast does not disappoint.
5 from 8 votes
Prep Time 10 minutes
Cook Time 3 hours
Additional Time 30 minutes
Total Time 3 hours 40 minutes
Course Main Dishes
Cuisine American
Servings 8
Calories 363 kcal

Ingredients
  

  • 3 pound boneless moose roast
  • 2 tablespoons of olive oil
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of ground black pepper
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of both dried minced garlic and onion
  • 2 cups of beef broth
  • 1/4 cup of soy sauce
  • 1 tablespoon of Worcestershire sauce
  • 1 onion cut into large pieces
  • 4-5 carrots peeled and cut into thirds
  • 2 medium-sized potatoes chopped.

Instructions
 

  • Preheat oven to 300°F
  • Begin by coating your roast in olive oil. Then, combine all of the spices and rub them onto the meat.
  • Heat your dutch oven and sear the meat on all sides. This process should take around 1-2 minutes for each side, or until a thick crust forms. Once done, remove the roast from the pot.
  • Place the onions in the bottom of your dutch oven, followed by the roast on top. Spread the carrots and potatoes around the sides.
  • In a separate container, whisk together the broth, soy sauce, and Worcestershire sauce. Once combined, pour this mixture over the roast.
  • Bake in a preheated 300°F oven for 3 hours with the lid on.
  • Once finished, remove the roast from the pot and let it rest for 30 minutes before carving and serving.
  • To make the gravy
  • Remove the roast, carrots, and potatoes from the pot.
  • Use a ladle or spoon to remove some of the excess broth, leaving about 2 cups in the pot.
  • Place the pot on the stove and turn the heat to medium-high to bring the broth to a simmer. (then reduce the heat to simmer)
  • Add about one-eighth of a cup of flour to the simmering broth and whisk constantly until no clumps remain.
  • Continue to simmer the broth for a few more minutes, until the gravy thickens to your desired consistency. (Add more flour as needed, and taste test before serving. You may want to add a few pinches of salt and pepper to the gravy.
  • Once the gravy is thickened, remove it from heat and let it cool slightly before serving with the roast, carrots, and potatoes.

Notes

All ovens are different; as a result, adjust the bake time accordingly.

Nutrition

Serving: 1ozCalories: 363kcalCarbohydrates: 15gProtein: 56gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 145mgSodium: 1091mgFiber: 2gSugar: 3g
Keyword Comfort food, wild game
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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5 from 8 votes (8 ratings without comment)

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