Slow-cooked Moose Roast

Every time I eat game meat I wonder why I don not do it more often…it is so delicious, and it does not get more pastured than that.
I guess the answer is habits.

Today though, we thought it was about time for some wilderness on our plates again so we threw a nice piece of moose roast in the slow cooker, and it sure turned into a great meal!
(Maybe should give “GameDay” a new meaning and make it a Sunday tradition…?)

It is quite easy to get your hands on moose meat around here. There is plenty of forest in the surroundings and many colleagues at work hunt, or have hunters in the family, and some of them are willing to sell.
If we should not be able to get ay through those channels we also have a game meat “station” not to far away. That is a place where hunters can bring their prey to have it examined by a veterinarian to make sure it is not infected or have parasites (which I believe is required by law if you intend to sell the meat), have it butchered and vacuum packed. The station then keep some of the meat which they sell it to consumers like me.
That very station has also been providing the Swedish national chef team (yes, there is such a thing) with meat, so I have no doubts whatsoever about the quality nor their knowledge and professionalism.
Yes, in that sense I am lucky.

How is the availability of game meat around where you live? Share in the comments section below!

If you can’t get hold of a moose roast (or other game roasts), you can of course make this recipe using beef too.
Just follow the recipe as it is written, but adjust the core temperature to what applies for the cut you choose, and you will have a delicious, game seasoned, beef roast. Can’t go wrong with that?

Anyway, here is what I did with the moose roast (and it did turn out fantastic!):

Slow-cooked Moose Roast

Prep time15 minutes
Cook time6 hours
Total time6 hours, 15 minutes
Compliance Paleo, Primal, Whole30
Meal type Main Dish
Main ingredient Game
Miscellaneous slow cooker
A pretty awesome game roast!

What you need:

  • 2.2 - 3.3lb (1-1.5 kg) moose roast
  • 10 juniper berries
  • 5 allspice berries
  • 15 pink pepper corns
  • 0.5 tablespoon dried thyme
  • 0.5 tablespoon dried rosemary
  • 1 teaspoon salt
  • 1-2 tablespoon dijon mustard
  • 6 carrots (peeled and cut in rough chunks)
  • 4 Parsnips (peeled and cut in rough chunks)
  • 2 onions (peeled and cut in rough chunks)
  • 1 cup (2.5 dl) beef or game stock
  • 4 bay leaves

What to do:

1In a hot frying pan, quickly give the vegetables a bit of color then transfer them to your slow-cooker.
2Pat the roast dry with paper towels, then coat it with the mustard.
3Crush and mix the spices (except for the bay leaves) in a mortar, then cover the roast in it.
4Quickly sear the roast in the frying pan, then place it on top of the vegetables in the slow-cooker.
5Add the bay leaves and stock, then run it on low until the core temperature is about 150F (65C).
6Let it rest a bit before slicing it thinly.


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  1. Pingback: Slow-cooked Moose Roast | Paleo Digest

  2. Peter, where and how did you exactly find moose?? Very curious. Amy

    • Hi Amy!

      Linda bought it from a colleague of hers, whose husband is a hunter.
      (Moose, deer and wild boar is quite common around here…of the three it’s just wild boar that I haven’t seen in my garden yet (thank god!)…)
      So we buy first hand whenever we get the chance to, and when not we have a great butcher not too far from here who’s specializing in game meat from hunters in the nearby.)

      Hope all is good! :)

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