Go to roast recipe

[Sask hunter]

I have a collection of roast I’m trying to work through. Any different suggestions then a good old roast. Mainly all hind quarter roasts. Trying to use them as roasts before they hit the grinder and become burger sausage

 

[Nick87]

@WildWill.

 

[Dave N]

I like to smoke them and slice thin for sandwiches with melted provolone cheese.

 

[Nick87]

I did a whole antelope hind this year and brined it then slow smoked and kept mopping with sauce. It was pretty damn good.

 

[Nick87]

On another note that's the best part for jerky.

 

[Bambistew]

We eat lots of moose roasts, and I prefer them to steaks.

My go to is, heavily coat a room temp roast with kosher salt, slather a room temp herb'ed butter and cracked pepper

cook in oven at 500 degrees until internal temp makes it to 105+/- (usually takes 10-12 min), then turn off the oven, don't' open the door. Pull it out when its makes 125-127 (another 10 min max). Let rest on counter for 20 min or so, it will raise to about 135 and be perfect med/rare. Skim the drippings and make a demi-glace with a little balsamic, beef stock, red wine and finish with a little cold butter. I feed this to guests often and they all absolutely love it, most think its roast beef.

Also grill them on a pellet smoker, or gas grill. don't cook over 125-127 internal, rest for 20 min. Temperature is key. The only way moose is bad is if its over cooked. It eats as good as beef IMO.





Another favorite... continuously slice a roast so it unrolls into a large flat sheet of meat. Place whole roasted green chilies, oaxaca cheese (or another soft cheese), spinich and salt/pepper to taste. Roll up, skewer, and slice into lollypops, light coat of olive oil, grill for about 3-5 min a side.

 

[brymoore]

My wife crock pots some roasts until very tender and we’re easily able to break it apart. First meal is traditional pot roast. Second meal will be poor boys. We have a roast cooking now for tonight.

 

[shannerdrake]

Reverse seared on a pellet grill

Really nicely trimmed roast. I like to wet brine for 24 hours or so. Ups the moisture. Out of the brine, rinsed, paper towel dry. Rub with olive oil. Season with whatever I’m feeling, just no more salt because of the brine.

Set grill low, 200 if I have the time. Smoke until it hits 130IT. Pull off the grill. Crank grill to max temp (mine is 600). Let roast rest while the grill gets super hot. Usually about half an hour.

Roast back on until browned to your desired level.

Slice thin across the grain. Leftovers make great sandwiches.

 

[Nick87]

We eat lots of moose roasts, and I prefer them to steaks.

My go to is, heavily coat a room temp roast with kosher salt, slather a room temp herb'ed butter and cracked pepper

cook in oven at 500 degrees until internal temp makes it to 105+/- (usually takes 10-12 min), then turn off the oven, don't' open the door. Pull it out when its makes 125-127 (another 10 min max). Let rest on counter for 20 min or so, it will raise to about 135 and be perfect med/rare. Skim the drippings and make a demi-glace with a little balsamic, beef stock, red wine and finish with a little cold butter. I feed this to guests often and they all absolutely love it, most think its roast beef.

Also grill them on a pellet smoker, or gas grill. don't cook over 125-127 internal, rest for 20 min. Temperature is key. The only way moose is bad is if its over cooked. It eats as good as beef IMO.

View attachment 331184

View attachment 331183

Another favorite... continuously slice a roast so it unrolls into a large flat sheet of meat. Place whole roasted green chilies, oaxaca cheese (or another soft cheese), spinich and salt/pepper to taste. Roll up, skewer, and slice into lollypops, light coat of olive oil, grill for about 3-5 min a side.

View attachment 331182

He wins.

 

[brocksw]

1 large venison roast
4 whole jalepenos
1 stick of butter
1 pack of ranch seasoning
Coat liberally with dry beef base

In a Dutch oven low and slow for 6-8 hrs.

Easy button. Thank me later.

 

[SaskHunter]

I used to cook roasts in the crock pot. Never really enjoyed those slow cooker roasts. A couple years ago we started using a dutch oven and our roast game 100% improved. We just throw sh*t together in the dutch oven and cook it low and slow! Delicious every time!

 

[mtmuley]

The crock pot can dry out a wild game roast fast if you aren't careful. mtmuley

 

[Sheltowee]

Check out Hank Shaw's page Honest-Food.Net. My personal favorite recipes of his are his Polish Pot Roast (https://honest-food.net/venison-pot-roast-recipe-polish/), barbacoa (https://honest-food.net/barbacoa-recipe-venison/), Cajun sauce piquante (https://honest-food.net/venison-sauce-piquante-recipe/) and Spanish chilindron (https://honest-food.net/spanish-chilindron-stew/).

 

[JakeB]

If you cut it in 3/4” slices and tenderize it with a meat hammer, you can use them for more back strap type recipes. Wrapped in bacon with an onion sliver or jalapeños and cream cheese on the pit is probably my favorite, along with fajitas a close second. Of coarse some of it will get deep fried.

The meat hammer has really upped my game as far as prepping the less tender cuts of an animal. I’m not sure why it isn’t more popular.

I do a fair bit of Dutch oven roast aswell when I have the time. Same basic way as others except I’ll poke a few holes in it and shove some onions, garlic and parsley in. It will really add to the flavor.

Once a year or so I’ll cube a roast up and put in a big vegetable soup.

 

[AntelopeWalker406]

I like making beef bourguignon with roasts in a slow cooker. Make sure you sear the roast or it can dry out. I omit the small potatoes, soy sauce, and use a regular diced onion in mine, but the recipe below is what I use. I serve it on mashed potatoes.

Slow Cooker Beef Bourguignon

This slow cooker beef bourguignon has delicious beef and hearty veggies slow cooked to perfection in a rich sauce.

therecipecritic.com

 

[Bambistew]

The crock pot can dry out a wild game roast fast if you aren't careful. mtmuley

Here's a list of slow roasted and crockpot recipes I've tried that I like:






.

 

[JoltnJoe]

Hank Shaw pastrami…. Trying the meateater pastrami currently (wet brine vs dry). Will report back!

Also, dry brine sous vide roast is pretty good. It’s all about retaining moisture to me.

 

[WildWill]

Some great recommendations already. I'll add I enjoy the Mississippi style roast in a crockpot or just cooking in Italian au jus and making sandwiches. This stuff makes amazing sandwiches. Pastrami is definitelya favorite as well as a corned roast.

 

[Gellar]

We eat lots of moose roasts, and I prefer them to steaks.

My go to is, heavily coat a room temp roast with kosher salt, slather a room temp herb'ed butter and cracked pepper

cook in oven at 500 degrees until internal temp makes it to 105+/- (usually takes 10-12 min), then turn off the oven, don't' open the door. Pull it out when its makes 125-127 (another 10 min max). Let rest on counter for 20 min or so, it will raise to about 135 and be perfect med/rare. Skim the drippings and make a demi-glace with a little balsamic, beef stock, red wine and finish with a little cold butter. I feed this to guests often and they all absolutely love it, most think its roast beef.

Also grill them on a pellet smoker, or gas grill. don't cook over 125-127 internal, rest for 20 min. Temperature is key. The only way moose is bad is if its over cooked. It eats as good as beef IMO.

View attachment 331184

View attachment 331183

Another favorite... continuously slice a roast so it unrolls into a large flat sheet of meat. Place whole roasted green chilies, oaxaca cheese (or another soft cheese), spinich and salt/pepper to taste. Roll up, skewer, and slice into lollypops, light coat of olive oil, grill for about 3-5 min a side.

View attachment 331182

Holy moly! That all looks delicious.

 

[Gellar]

I used to cook roasts in the crock pot. Never really enjoyed those slow cooker roasts. A couple years ago we started using a dutch oven and our roast game 100% improved. We just throw sh*t together in the dutch oven and cook it low and slow! Delicious every time!

roast is ok in the crack pot, but a good old seasoned Dutch oven sends it up to