Crock Pot Moose Roast With French Onion Gravy
A thick moose roast, a favorite among venison enthusiasts, is slowly cooked to tender perfection in a rich French onion gravy.
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Instructions
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Bring the moose roast to room temperature and season generously with salt and pepper.
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Brown the roast on all sides in olive oil in a large skillet, then transfer it to a slow cooker.
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In the same skillet, melt butter, then add onions, salt, and sugar; cover and cook until softened, then uncover and caramelize until golden brown.
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Stir flour into the caramelized onions and cook for 2 minutes, then deglaze the skillet with beef stock and red wine, simmering for 2 minutes.
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Pour the hot onion gravy over the roast in the slow cooker, add bay leaves, cover, and cook on low for 8 hours, adding more stock if needed.
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Remove the tender moose roast from the slow cooker; transfer the gravy to a saucepan and heat to a boil, then reduce on medium until thickened.
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Slice the moose and serve with the reduced onion gravy.