doing a moose roast low n slow... have concerns!

smokn gramma g · June 2006

I have a lg bge, and cook with maple leaf lump. Moose being as lean as deer, I am thinking I should brine it. It is a boneless roast about 5lbs max. Am I right to go low and slow?
Should I cover in bacon while cooking?
I plan on cramming full of garlic and a few fresh herbs.
I really am lost here, as I don't eat wild meat, and will NOT be doing any taste testing! Any help would be GREATLY appreciated![p]I also have TONS of moose burger in the freezer and don't know how to cook it. I don't think it is mixed with a lot of fat! any suggestions?[p]thanks, gayle

Elder Ward · July 2006

smokn gramma G,
Moose like elk and deer are lean. I am not sure that a slow and low will work but if you go ahead definately cover in a couple layers of bacon. I would not brine it. It will be to salty. This aint a bird. [p]I have always cut my elk into stakes and treated like a dwell in the shell 6 min steak or Trex deal. If you can what is to die for is use a cast iron pan and get it white hot. kosher salt and black peper and garlic powder the moose. litely coat in peanut or sunflower oil drop in pan for 1 min flip it cook for another minute remove from pan to cool. remove pan from heat and deglaze it by pouring about 1/2 cup of good red wine cook wine at medium high heat scraping the pan all the time until all that good stuff is off pan bottom reduce to half volume now add 1 table spoon of butter. when it melts pour over moose steak and eat immediately. Stove, Egg, what ever makes no difference. You do this once and you will kill for another one. also a good variation is 1/4 heavy cream at end and reduce down again.
Elder Ward

doing a moose roast low n slow... have concerns!

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