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What to do with that MOOSE ROAST.

Moose Roast

Buckskin Cookery-British Columbia

Area Conference-1972

Moose meat tends to lose its juices because of its coarse grain. If the roast is well sprinkled with a mixture of flour, mustard, salt and pepper before browning in hot fat, the coating will seal in the juices and keep the meat moist and tastier thaan any other method.

For more Trout Bum Cuisine click here.

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