How to Prepare a Moose Roast

Things You'll Need

  • Moose loin

  • Sharp knife

  • Duck fat or butter

  • Red wine

  • Salt and pepper to taste

  • Roasting tray

  • Pan

  • Oven

  • Spices such as cumin, smoked paprika, cayenne and onion powder

  • Container large enough for the roast

  • Water

  • Sugar

  • Brine spices such as peppercorn, garlic and fennel

Wild game such as moose is becoming more commonplace in restaurants and at the home table. Although you may associate the word "venison" to mean only deer, according to the Fish and Wildlife Federation, venison also includes caribou, moose or elk. Preparing a roast of moose is not unlike preparing any other venison roasts; the meat is relatively lean and needs extra fat during cooking to keep it from becoming dry.

Searing Moose

Step 1

Trim excess fat and the silver skin -- the white connective tissue that is found in a thin layer above the muscle of the meat -- from the loin.

Step 2

Melt the duck fat or butter in the roasting pan.

Step 3

Season your moose liberally with salt and pepper.

Step 4

Sear the loin of moose on all sides in a very hot pan. This helps seal in the juices while roasting.

Step 5

Transfer your moose roast to the roasting pan, rib-side down. Pop it into a 400-degree Fahrenheit oven for 20 minutes.

Step 6

Lower the temperature of the oven to 300 F after 20 minutes, and add your red wine to the pan. Continue roasting until the meat has reached an internal temperature of 125 F for a rare roast and 160 F for a well-done roast.

Dry-Rubbed Roast

Step 1

Season your moose roast liberally with your choice of dry herbs and spices.

Step 2

Allow the roast to sit for at least one hour.

Step 3

Roast the moose roast in a 300 F oven until the internal temperature reaches 125 F for a rare roast and to 160 F for a well-done roast.

Brining Moose Roast

Step 1

Allow the roast to sit fully immersed in a brine solution of salt, sugar and spices for a minimum of 4 hours; overnight is better.

Step 2

Pat the roast dry and discard the remainder of the brine.

Step 3

Sear the roast on all sides; then transfer it to a roasting tray.

Step 4

Roast the moose roast in a 300 F oven until the internal temperature reaches 125 F for a rare roast and to 160 F for a well-done roast.


Include other seasonings such as Worcestershire sauce, minced garlic, rosemary or thyme.

Make a gravy for your moose roast with the leftover drippings and red wine that remains in the roasting pan.


Be careful when transferring the seared roast to the hot roasting pan; use proper kitchen gear to keep safe from injury.

Do not add your wine before the halfway mark of roasting; otherwise, the alcohol will dry out the roast too early.

Never re-use brine liquid, as it can contain bacteria.

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