I have been on a roasted vegetable kick lately and roasting all kinds of vegetables I haven’t before, like radishes!
My usual way of eating radishes is very “un-dietitian” like of me: I dip the halves in salt! So addicting.
I can blame my preceptor from my dietetic internship up in Prince George (Northern BC) for this addiction. She told me she stopped eating radishes because this was the only way she ate them, so naturally, I had to try it. Don’t do it.
We all need some sodium – 1500mg sodium per day to be precise. That being said, on average Canadians get about 3400 mg per day! Reducing our intake to 2000 mg or less per day may help lower blood pressure and improve our over all health.
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!
Author: Melissa Baker (adapted from Canadian Living)
Recipe type: Main
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
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.
Mash garlic with salt; stir in oil, ½ tsp of the pepper and rosemary. Spread all over roast.
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).
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.
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.
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