Braised Moose Roast with Mushrooms
Braised Moose Roast with Mushrooms
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  • 2 lb (1 kg) boneless moose chuck roast (or other stewing meat)
  • 2 tablespoons (30 ml) olive oil
  • 2 onions, thinly sliced
  • 1 lb (454g) mixed mushrooms of your choice, sliced
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 ml) Dijon mustard
  • 2 cups (500 ml) chicken broth
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 cup (250 ml) parsley, chopped
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 150 °C (300 °F).
  • In a large ovenproof pan, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.
  • In the same pan, brown the onions and mushrooms. Add oil, if needed. Add the garlic, mustard and cook gently for about 1 minute. Return the meat to the pan and add the broth and sauce. Bring to a boil. Cover and bake for about 2 hours and 30 minutes. Remove the cover and continue cooking for about 30 minutes or until the meat is fork tender. Add the parsley and adjust the seasoning.
  • Serve the meat into chunks with new potatoes and sour cream.
  • Description
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