Smoked Moose Roast with Cranberry-Mint Sauce Recipe
Adding a dash of cardamom to the cranberry-mint sauce gives this smoked moose roast recipe a savory-sweet taste
I love a good fruit sauce with wild game, so for this moose roast recipe, I chose cranberries – a fruit that moose might eat in their boggy habitat. If only I had access to wild cranberry and mint to make the sauce from scratch, which complemented the moose well; a dash of cardamom added a unique savory-sweet taste. What does moose taste like? Surprisingly mild, like lean mutton.
Everything about this recipe says the holidays. If you’re a big game hunter and would like to skip the turkey or prime rib this Thanksgiving or Christmas, try this recipe with moose, elk or deer. Adjust smoking time accordingly to accommodate the size of your loin or roast.
Smoked Moose Roast with Cranberry-Mint Sauce
Prep time: 2 hours
Cook time: 1 hour and 15 minutes
- 2 ½ pounds of moose loin or tender roast
- Traeger Big Game Rub, or your favorite rub
- 2 teaspoons olive oil
- 1 (14-ounce) can whole berry cranberry sauce
- 1 tablespoon freshly chopped mint, packed
- ¼ teaspoon ground cardamom
- Kosher salt, to taste
- Freshly cracked pepper, to taste
- Tie moose loin or roast with kitchen twine, and then season with kosher salt and allow to sit at room temperature for about 2 hours.
- Prepare smoker and set temperature to 275 degrees Fahrenheit. While smoker is preheating, heat olive oil in a pan over medium-high heat. Pat the meat dry with paper towels. When the oil begins to smoke, quickly sear the meat on all sides for a golden crust. Take meat off heat and sprinkle generously with rub.
- Smoke the meat at 275 degrees until the internal temperature reads 125 degrees, about 1 hour. I recommend using a probe thermometer to take out the guess work. Take the meat off heat and wrap loosely in foil to allow the meat to carry over to 135 degrees for medium rare.
- While the moose is smoking, make the cranberry-mint sauce. In a saucepan, combine the cranberry sauce, mint, cardamom, and a pinch of salt and pepper, to taste. Heat on low until warmed through, stirring occasionally.
- After the meat has rested for about 10-15 minutes, slice against the grain and serve with the cranberry-mint sauce with your favorite sides.