Moose Roast

I haven't yet SEEN any moose, but i ate one! Moose isn't a meat thats farmed out here, which quite surprised me, so you either need to know someone who hunts, or a local butcher that may get the odd moose here and there from a local hunter. Michelle got a chunk from a hunter she knows. As she'd never cooked it before, and neither of us are particularly established kitchen masters, it was an experiment. Turned out pretty good!

Chunk of moose meat (this was 2lb 2oz)
carrots
green beans
dry mustard
salt
black pepper
bay leaves
stock
tomatoes - fresh, quartered... or from a tin. whatever

preheat oven to 350
drain the blood from the meat. Place meat on plate and rub in some dry mustard all over. Next, sprinkle lightly with salt and dust with black pepper. Place in glass oven dish.
Add carrots, tomatoes and green beans to the dish around the meat, and pour in about a cupful of stock mix.
Chuck in a few Bay leaves for good measure. Apparently, you shouldnt eat the bay leaves.
Put a sheet of tin foil over the top.

Whack it in the oven for about 1hr15. We did it for 1hr30 and it was med/well done.

Remove from oven, allow to cool whilst making pepper sauce/ potato/ whatever else you want with it. Carve and serve!

Carved up, with the roasted vegetables all ready to plate up!

Some peppers would have gone well in the dish, however we didnt have any to hand, so we went without.

so what does it taste like?? it tastes 'gamey' - the bay leaves no doubt took some of the edge off that, so maybe if we had left it seasoned for a while prior to cooking it would have been even better?? It tasted like a mix of pheasant and beef. Not bad at all!