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Roast Moose à la Vince


Moose Marinade:
1/2 bottle Australian Shiraz
3 cups (750 mL) water
1 cup (250 mL) red wine vinegar
2 medium onions, diced
2 cloves garlic, minced
2 medium carrots, diced
1 teaspoon (5 mL) dried thyme
2 bay leaves
1 tablespoon (15 mL) peppercorns
1 tablespoon (15 mL) sea salt

Moose Roast
(salt pork fat)

Horseradish Cream Sauce:
3/4 cup (175 mL) whipping cream
1/2 cup (125 mL) mayonnaise
1/2 cup (125 mL) homemade or bottled horseradish, medium strength
2 tablespoons (30 mL) Dijon mustard
Pinch of sugar
Salt and white pepper to taste

Peppercorn-Shiraz Sauce:
5 shallots, finely diced
1 1/4 cups (300 mL) Shiraz wine
1 sprig fresh thyme
1 bay leaf
1 tablespoon (15 mL) cracked peppercorns
salt to taste
6 tablespoons (90 mL) butter
6 tablespoons (90 mL) flour
4 cups (1 L) brown moose stock
1/2 can (212 mL) of Madagascar green peppercorn


Simmer marinade ingredients for 45 minutes. Cool. Pour over moose meat and refrigerate for 6 to 24 hours. Remove meat from marinade and pat dry. Tie a thinly sliced (one-eighth inch/3 mm) sheet of pork fat over entire top of meat. Roast at 350F (180C) until meat reaches an internal temperature of 130F (54C). Allow to rest at room temperature for 30 minutes. Serve with Horseradish Cream Sauce and Peppercorn-Shiraz Sauce.

Horseradish Cream Sauce:
Whip cream until it forms soft peaks. In another bowl, combine mayonnaise, horseradish and Dijon. Fold in whipped cream, add seasonings and serve as soon as possible.

Peppercorn-Shiraz Sauce:
Place shallots, wine, thyme, bay leaf, peppercorns and a pinch of salt in a saucepan, bring to a boil and reduce by half.

Meanwhile, melt butter in another saucepan. Add flour and cook, stirring until mixture turns the colour of peanut butter. Slowly add stock in a steady stream, while whisking with a whisk. Strain the wine reduction into this and add green peppercorns. Cook over a low heat for 15 minutes, whisking frequently. Check and adjust seasoning if necessary. Serve with moose roast.

Roast Moose à la Vince

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