Crock Pot Moose Roast With French Onion Gravy
Moose is one of venison lovers' favorite cuts of venison. Made with French onion gravy, this particular recipe creates a thick roast.
- Serves: 8 persons
- 4pounds moose roast
- 1tablespoon kosher salt (more or less as needed)
- 1teaspoon freshly ground pepper (more or less as needed)
- 2tablespoons olive oil
- 2tablespoons unsalted butter
- 3large onions (peeled and thinly sliced)
- 1teaspoon salt
- 2teaspoons brown sugar
- 2tablespoons flour
- 2cups venison or beef stock (homemade or packaged, not canned)
- ½cup red wine
- 2bay leaves
Step 1Gather the ingredients.
Step 2Take the moose roast out of the refrigerator 1 hour before cooking. Liberally season the roast with kosher salt and freshly ground pepper.
Step 3Heat the olive oil in a large skillet over medium-high heat, and brown the roast on all sides. Turn the roast with tongs, holding it against the skillet to ensure even browning. Transfer the roast to the slow cooker .
Step 4Add butter to the skillet over medium heat. When it stops foaming, add the onions, and sprinkle the salt and sugar over them. Cover the skillet for 10 minutes so the onions begin to soften.
Step 5Remove the cover, and cook, frequently stirring, until the onions caramelize to golden brown, about 12 to 15 minutes.
Step 6Sprinkle the flour over the onions and mix well to coat them. Cook 2 more minutes as the flour browns, pour in the beef stock and red wine, and deglaze the skillet, stirring up any browned bits.
Step 7Bring to a low boil over medium-high heat, and cook for 2 minutes more. Carefully transfer the hot onions and gravy to the slow cooker, pouring it around and on top of the moose roast.
Step 8Nestle the bay leaves in the gravy, cover, and cook on low for 8 hours until the meat is very tender. Check occasionally to make sure there is enough liquid, and add more beef stock if needed.
Step 9When the moose is done, take it out of the slow cooker. Pour the onions and gravy into a large saucepan and heat to boiling. Lower to medium and allow the gravy to reduce and thicken.
Step 10Slice the meat, spoon some of the onions and sauce over the sliced moose, and serve the remaining sauce on the side.