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Roast Moose In Beer

Country.Chef's picture
  Moose 3 Pound (Blade, Cross-Rib, Or Rump Roast)
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Bay leaves 1
  Spanish onions 2 , sliced
  Dark beer 1 Bottle (1 l)

Set the roast in the freezer for about 2 hours, to make it easier to slice.
Cut the meat across the grain into quarter-inch slices.
In a baking dish with a cover or in a slow cooker, arrange 2 layers of meat slices.
In a small bowl, stir together flour, salt, and pepper.
Sprinkle half the seasoned flour over the meat slices.
Add bay leaves.
Arrange half the onion slices over the bay leaves.
Then add a layer of meat; sprinkle with seasoned flour; add remaining onions and finish with remaining meat slices.
Pour the beer over the meat.
Cover the baking dish and bake in a 350°F oven for 2 hours and 30 minutes; or cook in a covered slow cooker for 8 hours.
Do not uncover roast during cooking.

Recipe Summary

Main Dish

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