I posted earlier that a friend (thanks Marj) gave me some moose including a moose shoulder roast. I would like to thank everyone for their advice on how to prepare it. Here is what I ended up doing for a moose supper.
The moose roast was just over 3 pounds.
I put it in the Bradley with hickory pucks and no heat. As it has returned to well below zero here, there was no problem with starting to cook it. I put it in the fridge overnight hoping the smoke would make its way into the roast.
The next morning, I cut 18 thick slivers of garlic. I used my home grown Russian Red garlic and used 4 cloves but these cloves are way bigger than store bought garlic. I made slits in the surface of the roast and pressed the garlic slivers in.
Then I browned all sides of the roast in a hot cast iron frying pan.
I made a mixture of 1/4 cup Dijon mustard and 1/2 teaspoon each, dried rosemary, thyme and sage.
I rubbed that all over the surface of the roast.
I put the roast in a slow cooker and poured a bottle of one of my favourite beers around it. I put the lid on, set it on low and let it cook for 8 hours.
My buddy, Bill is a great friend, very smart, totally talented but doesn't like potatoes. So, I made Yorkshire Puddings.
About an hour before the meal was to be served, I started making the Yorkshire Puddings.
The ingredients for my version are:
3.6 ounces by weight of flour
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
6 tablespoons butter or margarine
I like to have all the ingredients at room temperature. I find I get higher rising.
I mix the flour and salt together.
I mix the milk into a well in the flour mixture.
I beat the eggs until they get a little thick and creamy.
I add them to the flour mixture and until well mixed with the Kitchen Aid and a paddle.
I add 1/2 cup of warm water and beat for 2 to 3 minutes until there are large bubbles coming to the surface.
I put one tablespoon of margarine in each of 6 muffin cups and put them in a preheated 400 F oven until the margarine was hot and bubbling.
Just before I took the pan out, I beat the batter with the paddle for a couple of minutes again. I took the hot pan out and split the batter between the six muffin tins.
I put the pan back in the 400 F oven for 20 minutes. Then I turned the temperature down to 350 F and cooked them for 30 minutes more.
While the Yorkshire puddings were cooking, I took the moose roast out of the slow cooker and covered it with foil.
I poured the liquid out of the slow cooker and reduced it by about half by boiling for 10 minutes.
I mixed 1 tablespoon of cornstarch with cold water and added it to the sauce and heated until it was thick.
I added salt and pepper to taste and decided it needed some onion flavour so I added 1/2 teaspoon of onion powder.
I strained the gravy into the gravy boat.
The moose roast was carved.
The Yorkshires were served.
She Who Must Be Obeyed supplied her excellent deli style coleslaw and carrots cooked with leeks. It was a fine table and meal.
This was a great meal. She Who Must Be Obeyed and my friend both really liked it. However, She Who Must Be Obeyed said there was a lot of garlic (I thought it was just right but I am not the one who must be obeyed). The only thing I would change would be to add some slice onions at the beginning instead of the granulated at the end. It was better with onion flavours. Also, an hour in the smoker is not enough. I could barely taste any smoky notes.
As for the Yorkshire Puddings, my buddy said they were great and I think I tickle She Who Must Be Obeyed's fancy too. You have to love Yorkshire Pudding and gravy.
I love moose. I wish I wasn't too lazy to hunt.