Smoked Moose Roast with Cranberry-Mint Sauce Recipe

Smoked Moose Roast with Cranberry-Mint Sauce Recipe
I served this smoked moose roast recipe with crispy baked potatoes, fresh green beans, and Yorkshire pudding with beef demi-glace. (Jenny Nguyen-Wheatley photo)

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.

Serves: 6
Prep time: 2 hours
Cook time: 1 hour and 15 minutes

Ingredients:


  • 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

Special equipment:


  • Kitchen twine

Directions:


  1. 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.

  2. Smoked Moose Roast with Cranberry-Mint Sauce Recipe
    After salting your moose roast, let it sit for a couple of hours at room temperature. (Jenny Nguyen-Wheatley photo)

  3. 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.

  4. Smoked Moose Roast with Cranberry-Mint Sauce Recipe
    Searing the moose on all sides will give it a delicious crust. (Jenny Nguyen-Wheatley photo)

  5. 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.

  6. Smoked Moose Roast with Cranberry-Mint Sauce Recipe
    Use a probe monitor to check the temperature of your moose roast. (Jenny Nguyen-Wheatley photo)

  7. 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.

  8. Smoked Moose Roast with Cranberry-Mint Sauce Recipe
    The cranberry-mint sauce in this recipe complements the smoked moose roast perfectly. (Jenny Nguyen-Wheatley photo)

  9. 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.

  10. Smoked Moose Roast with Cranberry-Mint Sauce Recipe
    Allow the smoked moose roast to rest for 10-15 minutes before serving. (Jenny Nguyen-Wheatley photo)

Recommended for You

From fixed to hybrid to mechanical, we've rounded up the best new broadheads from the 2019 ATA Show. ATA Show

Best New Broadheads for 2019

Brian Strickland - January 10, 2019

From fixed to hybrid to mechanical, we've rounded up the best new broadheads from the 2019 ATA...

Check out our top picks for the year's best new bowhunting packs! ATA Show

New Hunting Packs for 2019

Brian Strickland - January 10, 2019

Check out our top picks for the year's best new bowhunting packs!

Adding a dash of cardamom to the cranberry-mint sauce gives this smoked moose roast recipe a savory-sweet taste. Recipes

Smoked Moose Roast with Cranberry-Mint Sauce Recipe

Jenny Nguyen-Wheatley

Adding a dash of cardamom to the cranberry-mint sauce gives this smoked moose roast recipe a...

See More Recommendations

Popular Videos

2018 Bowhunter TV Episode 6: Great Start!

2018 Bowhunter TV Episode 6: Great Start!

Guest hunter Christian Berg visits Whitetail Heaven Outfitters in Kentucky and gets his deer-hunting season off to a great start with an amazing velvet buck.

2018 Bowhunter TV Episode 8: Canyon Ranch Roundup, Part 2

2018 Bowhunter TV Episode 8: Canyon Ranch Roundup, Part 2

Bowhunter TV's Derek Mleynek and Equipment Editor Tony J. Peterson head to Texas for a late-season mixed bag hunt in a truly target-rich environment.

Daytime Bighead Carp Bowfishing

Daytime Bighead Carp Bowfishing

Curt Wells is with members of the Muzzy Bowfishing team as they set their sights on bighead carp during the day in Kentucky.

See more Popular Videos

Trending Stories

Curt Wells explains the importance of momentum and penetration. How-To

Heavy Vs. Light: Choosing The Best Hunting Arrow

Curt Wells

Curt Wells explains the importance of momentum and penetration.

With May comes an opportunity to re-think turkey bowhunting strategies. Turkeys

Spring Gobbler Reset: How to Bowhunt Turkeys in May

Tony J. Peterson

With May comes an opportunity to re-think turkey bowhunting strategies.

This past fall my twin daughters started kindergarten, which meant that I stopped paying for Bows

9 Top Budget Bows for 2018

Tony J. Peterson - February 20, 2018

This past fall my twin daughters started kindergarten, which meant that I stopped paying for

See More Stories

More Recipes

This Venison and Cabbage Stew Recipe is meaty, easy to make in a slow cooker, and exactly what you'll want to come home to on a chilly weeknight Recipes

Slow Cooker Venison and Cabbage Stew Recipe

Jessyca Sortillon

This Venison and Cabbage Stew Recipe is meaty, easy to make in a slow cooker, and exactly what...

Pounds of lean meat make a great trophy, especially if you learn to process venison yourself. Recipes

Be The Butcher: How to Process Your Own Deer

Tony J. Peterson

Pounds of lean meat make a great trophy, especially if you learn to process venison yourself.

These blackbuck antelope steaks are marinated, wrapped in bacon and then grilled until medium-rare and delicious; this recipe also works well with pronghorn steaks or tenderloins. Recipes

Grilled Bacon-Wrapped Blackbuck Antelope Steaks Recipe

Brian Fortenbaugh

These blackbuck antelope steaks are marinated, wrapped in bacon and then grilled until...

See More Recipes

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

×