Moose Pot Roast with Root Vegetables

1. Searing: Brown the moose on all sides until you get a deep golden crust. This step is crucial for building rich flavor.

2. Vegetables: Add the onions and garlic to the pot. Sauté until fragrant and the onions are softening, about 5-7 minutes.

3. Liquid Addition: Add tomatoes and stock. Pour in the wine and let it reduce by half, about 8-10 minutes, then add the stock. The liquid should come halfway up the roast.

4. Slow Braising: Cover and braise at 325°F for 3 to 4 hours until completely tender.

5. Vegetable Addition: Add the potatoes, carrots, and parsnips during the last hour. They'll absorb all those incredible braising juices.

6. Natural Gravy: Strain and reduce cooking liquid.

Ground Moose Preparations