Roasted Ground Moose with Root Vegetables and Rich Brown Gravy

Embrace the rich, lean flavors of the wilderness with this comforting Roasted Ground Moose with Root Vegetables and Rich Brown Gravy. This dish elevates ground moose, a uniquely flavorful and lean wild game meat, by slowly roasting it with tender baby potatoes, sweet carrots, and bright green peas, all enveloped in a savory, herbaceous brown gravy. It’s a hearty, nourishing meal that’s perfect for a chilly evening, a family dinner, or whenever you crave deeply satisfying, rustic home cooking. This recipe transforms simple ingredients into a flavorful, melt-in-your-mouth experience that truly celebrates the taste of the wild.

Ingredients:

For the Ground Moose & Sautéing:

• 2 pounds (approximately 900g) ground moose meat (or substitute with lean ground beef)
• 2 tablespoons olive oil, divided
• 2 large onions, finely chopped
• 4 cloves garlic, minced

For the Vegetables:

• 2 cups baby potatoes, halved (or regular potatoes, peeled and cut into 1-inch chunks)
• 2 cups carrots, peeled and sliced into ½-inch rounds
• 1 cup frozen peas (or fresh peas, if available)

For the Rich Brown Gravy:

• 2 tablespoons olive oil (reserved from initial amount)
• 2 tablespoons all-purpose flour
• 1 cup beef broth (low sodium preferred)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (crushed slightly for more aroma)
• Salt and freshly ground black pepper, to taste

For Garnish:

• Fresh parsley, chopped

Step-by-Step Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Cook the Ground Moose:
   • In a large, oven-safe skillet (like a cast iron skillet or a Dutch oven), heat 1 tablespoon of olive oil over medium-high heat.
   • Add the ground moose meat to the hot skillet. Cook, breaking it up into small, even pieces with a wooden spoon, until it is fully browned and no pink remains.
   • Once cooked, remove the browned moose meat from the skillet and set it aside in a bowl. Drain off any excess grease from the skillet, leaving just a thin layer of fat and flavorful browned bits.
3. Sauté the Aromatics:
   • Return the same skillet to medium heat. Add the remaining 1 tablespoon of olive oil to the skillet.
   • Add the finely chopped onions and minced garlic. Sauté, stirring occasionally, for 3-4 minutes until the onions are translucent and fragrant.
4. Add Initial Vegetables and Cook:
   • Add the halved baby potatoes and sliced carrots to the skillet with the aromatics.
   • Cook for another 5-7 minutes, stirring occasionally, allowing the vegetables to slightly soften and absorb some of the flavors from the pan.
5. Build the Brown Gravy:
   • Sprinkle the 2 tablespoons of all-purpose flour evenly over the vegetables in the skillet. Stir well to coat all the vegetables. Cook for 1 minute, stirring, to cook out the raw flour taste.
   • Gradually pour in the beef broth and Worcestershire sauce, stirring constantly with a whisk or wooden spoon, until the mixture begins to thicken into a smooth gravy.
   • Stir in the dried thyme, dried rosemary, and season generously with salt and freshly ground black pepper to taste.
6. Combine and Roast:
   • Return the previously cooked ground moose meat to the skillet. Mix everything together thoroughly, ensuring the moose, vegetables, and gravy are well combined.
   • If your skillet is not oven-safe, transfer the entire mixture to a suitable 9×13 inch baking dish.
   • Cover the skillet or baking dish tightly with aluminum foil.
   • Roast in the preheated oven for 25-30 minutes, or until the potatoes and carrots are tender when pierced with a fork.
7. Add Peas and Finish Roasting:
   • Carefully remove the skillet or baking dish from the oven. Remove the foil.
   • Stir in the frozen (or fresh) peas.
   • Return the dish to the oven, uncovered, for an additional 5 minutes to allow the peas to warm through and the gravy to thicken slightly more if needed.
8. Serve:
   • Remove from the oven. Let it rest for a couple of minutes.
   • Garnish generously with fresh chopped parsley. Serve hot, directly from the skillet or dish.

Tips, Variations, and Storage:

• Meat Substitute: If ground moose is unavailable, this recipe works beautifully with lean ground beef or a blend of ground beef and pork.
• Vegetable Options: Feel free to add other root vegetables like parsnips or turnips alongside the carrots and potatoes. Mushrooms also make a great addition.
• Thicker Gravy: For an even thicker gravy, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the gravy during the last 5 minutes of cooking, once the foil is removed.
• Herbs: Fresh herbs like fresh thyme and rosemary sprigs can be added to the pot during the gravy-making step for an even richer aroma. Remove the woody stems before serving.
• Spice: A pinch of red pepper flakes or a dash of hot sauce can add a subtle warmth.
• Make Ahead: This dish reheats wonderfully, making it great for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This dish freezes well. Allow to cool completely, then transfer to a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently in the oven or microwave.

Pairings:

• Bread: Crusty artisan bread, dinner rolls, or a warm baguette are perfect for soaking up every last bit of the delicious gravy.
• Salad: A simple, crisp green salad with a tangy vinaigrette would provide a refreshing contrast to the richness of the roast.
• Drinks: A robust red wine like a Cabernet Sauvignon, Merlot, or a Pinot Noir would pair beautifully with the moose. For non-alcoholic options, a strong brewed iced tea or a sparkling apple cider.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 45-55 minutes
• Total Time: Approximately 1 hour 5 minutes – 1 hour 15 minutes
• Servings: 6-8
• Cuisine: North American / Comfort Food
• Effort Level: Easy to Medium