Garlic Rosemary Moose Roast


A moose can stand more than 7 ft high, 10 ft long and weigh up to 1,500 lbs! There is a LOT of them up here in the North, so I see lots of these signs…

But considering their size — I think this is more accurate…

My uncle and grandfather shot a moose near Chetwynd, BC this September and kindly enough passed a bunch of it on to me! Moose roasts, breakfast sausage, ground moose (amazing in tacos) and steaks. I had never cooked a moose roast before, but I was excited to try! My house-mates in Terrace were my test subjects (they didn’t mind).

When all was said and done this was an awesome dinner. It was so easy. Although, the moose roast cooked faster than I thought it would so keep an eye on it.

Moose is a healthy alternative to beef. It is lean and the fat that is found in it is made up of a higher proportion of good fats. Moose is also a great source of iron and B vitamins. So if you’re lucky enough to have some on your hands — eat up!


 Moose Roast Recipe

Garlic Rosemary Moose Roast
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Grandma and I have perfected this moose roast recipe! Enjoy :)
  • 3-4 lb moose roast (beef is acceptable if you don't have moose)
  • 7 cloves garlic, minced
  • 1 tsp (5 mL) salt
  • 1 tbsp (15 mL) olive oil
  • ¾ tsp (4 mL) pepper
  • 1 tsp (1 mL) dried rosemary
  • -----------------------
  • ¼ cup (50 mL) red_wine
  • 1.5-2 cups (500 mL) sodium-reduced beef broth
  • 1.5 tbsp balsamic vinegar
  • 2 tbsp (25 mL) all-purpose_flour
  • ⅓ cup feta or blue cheese
  1. Place roast on a rack in roasting pan (ensure your roasting pan isn't too big so your drippings don't spread out too much and burn, you can add a little water and oil to the pan to help prevent this). You can also add onion and celery to the pan to help flavor your gravy.
  2. Mash garlic with salt; stir in oil, ½ tsp of the pepper and rosemary. Spread all over roast.
  3. Oven-sear roast, uncovered, at 450°F (230°C) for 10 minutes. Reduce heat to 315°F, roast for 80 minutes or until a thermometer registers 140°F (for medium-rare -- recommended) or 155°F (for medium).
  4. Transfer to a cutting board; tent with foil and let stand for 15 minutes before carving. This ensure the juices don't run out of the roast when you cut it - and it is the perfect time to make the gravy with the drippings and throw biscuits in the oven.
  5. Place roasting pan over medium-high heat (or pour drippings into a pot, scraping the bottom). Add wine, whisking up brown bits. Add broth, vinegar remaining pepper; bring to simmer, stirring. Whisk flour with ¼ cup COLD water until smooth; whisk into pan.
  6. Bring to a boil, whisking constantly. Reduce heat, add cheese and simmer for about 3 minutes or until thickened. If you're using salty feta be sure to use no/low salt beef broth or the gravy will be really salty! Serve on roast with warm biscuits

12 Comments || Garlic Rosemary Moose Roast

  1. Moose is awesome, but I’ve never had a roast. It looks delicious! I wonder if I could convince my cousins to give me some of the moose they just caught. Hmmm…

  2. baliceb

    All game is good. low fat eats natural stuff
    round here it’s wild boar

    • Yes, I love moose. You don’t have to think about whether it was grass or grain fed, raised properly, or how the meat was handled. Wild boar sounds interesting, ill have to try it one day! Thanks for the comment! :)

  3. Ashley

    If you make it, they will come! ;)

    • apronstringsandhealthythings

      SO true! I was so surprised to look up from my moose dinner last weekend to see two moose in my yard!

  4. ty schommer

    terrific gravy. in addition to be above i poured a can of denali brewing company chuli stout on it and basted every 15 minutes once the spices were seared into the meat. i also tipped the feta cheese a little to the heavy side and added a bit more pepper to taste. kids mowed through the roast like locusts. gravy complements the roast well without overpowering. go big with the gravy and bring on the mashed potatoes as well. we had this with a merlot but a big complex beer with brettanomyces would probably work better even better.

    • UpBeet,RD

      Thanks Ty! I do love this gravy as well! I am sure more feta and pepper would be great.Thanks for the review :)

  5. CHRIS

    Two moose in your back yard. You live in heaven. P

  6. Karl

    One moose in the pan is better than two in the yard.

  7. Charley

    A neighbour gave us a roast last night. My husband cut off a steak of it and it was so gamey. Normally I love moose but I have never tasted one like this. I am hoping this recipe will help with the taste.

  8. Lucy

    Well I tried this recipe from start to finish it was gross.. what the person that came up with this should have said is this make a bitter gravy and externally garlicky peppery roast. the gravy would have been good if I would not have put the cheese in. I don’t suggest adding the cheese or using as much garlic and pepper. if you cut back those things it will actually be not a bad recipe I have been cooking for years so it wasn’t my skills.

    good luck guys

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