Rosemary Garlic Moose Roast
I love a good French dip sandwich. Heck of a way to start a moose roast recipe, eh? The first ingredient in the sandwich is thin slices of Rosemary Garlic Moose Roast.
A generous friend who hunts with a bow filled his moose tag again this year. He sent a cooler with meat and I returned it with bread. We definitely got the better end of this deal so I’ll be sending bread and baked goods from time to time.
This recipe works well in a crock pot/slow cooker or Dutch oven. When I put mine in the crock pot I set it on low, set it and leave it alone for the first six hours. When I’m cooking a roast I usually like to let it warm to room temperature but for the crock pot, cold from the fridge is fine. Add the liquids to the crock pot or roast first, then place the roast in so that you don’t wash the rosemary and garlic off the meat.
I like to serve this with a glass of red wine or an Irish Red beer, and roasted vegetables.
French Dip Sandwiches
To make French dip sandwiches, save some of the au jus from the crock pot. Slice the leftover roast into thin slices and warm it in the juice. Remove the slices from the juice and place them in torpedo sandwich rolls. You can add sauteed mushrooms and/or bell peppers and a slice of cheese (Provolone is great) if you’d like. Pour the juice into ramekins, and dip the sandwich into the au jus as you eat. Enjoy!