Spiced Pot Roast

This recipe is for a moose roast but there is no reason you couldn’t use venison, caribou, beef, or any other meat of choice. This gives you a tender, juicy roast with the subtle flavor of spices.

4 lb. moose rump
2 med. onions
1/4 c. fat
1/4 c. flour
2 c. canned tomatoes
1 tsp. salt
1/4 tsp. pepper
1 crushed bay leaf
1 tbsp. pickling spice
1/4 c. vinegar
2 tbsp. brown sugar

Chop onions, fry in fat until golden brown. Rub roast in flour mixed with salt and pepper. Brown roast on all sides in heavy pan with onions, for about 15 minutes. Combine remaining ingredients, pour over moose. Cover the pan and cook slowly in a moderate oven or on top of the stove for 2-1/2 to 3 hrs. Let the liquid simmer, add water if necessary to keep 1/2″ in bottom of kettle. Pared carrots, peeled onions, celery and potatoes may be added 3/4 hr. before the meat is finished cooking. Remove meat, strain liquid and thicken. Beaver meat is also very good cooked this way.

Keep your fork


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