Moose Roast With French Onion Gravy Dutch Oven Recipe

Gather the ingredients.

Take the moose roast out of the refrigerator 1 hour before cooking. Liberally season the roast with kosher salt and freshly ground pepper.

Heat the olive oil in a large skillet over medium-high heat, and brown the roast on all sides. Turn the roast with tongs, holding it against the skillet to ensure even browning. Transfer the roast to the 12″ deep Dutch Oven

Add butter to the cast iron skillet over medium heat. When it stops foaming, add the onions, and sprinkle the salt and sugar over them. Cover the cast iron skillet for 10 minutes so the onions begin to soften.

Remove the cover, and cook, frequently stirring, until the onions caramelize to golden brown, about 12 to 15 minutes.

Sprinkle the flour over the onions and mix well to coat them. Cook 2 more minutes as the flour browns, pour in the beef stock and red wine, and de-glaze the cast iron skillet, stirring up any browned bits.

Bring to a low boil over medium-high heat, and cook for 2 minutes more. Carefully transfer the hot onions and gravy to the dutch oven, pouring it around and on top of the moose roast.

Nestle the bay leaves in the gravy, cover, and cook on low for 4 to 8  hours until the meat is very tender. Check occasionally to make sure there is enough liquid, and add more beef stock if needed.  You want this around 250 degrees in your Dutch Oven.  Just watch for the steam to come from under the lid and you will smell it also.  Then it is done.  If you keep lifting your lid you will loose the heat and it will take 15 minutes to start cooking again!!  Do Not lift the lid unless you really need to!!

When the moose is done, take it out of the dutch oven. Pour the onions and gravy into a large saucepan and heat to boiling. Lower to medium and allow the gravy to reduce and thicken.

Slice the meat, spoon some of the onions and sauce over the sliced moose, and serve the remaining sauce on the side.

Enjoy.