Living in Alaska, we harvest a moose every year. This is one of our favorites. It serves a lot so it's good when you want an economical dish for a crowd. Making this is a snap!

Gallery

Recipe Summary

prep:
15 mins
cook:
10 hrs
total:
10 hrs 15 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut 20 small, deep slits all over the roast; stuff the slits with garlic and bouillon cubes, and place into a slow cooker. Drain half of the liquid from the peppers, then pour the remaining peppers and liquid over the roast. Season with Worcestershire sauce, and sprinkle the Italian dressing mix overtop.

    Advertisement
  • Cook on Low for 10 to 12 hours until the meat can easily be pulled apart. Shred the meat finely, and serve mounded on French rolls; dip into juices if desired.

Nutrition Facts

427 calories; protein 39.9g 80% DV; carbohydrates 58.1g 19% DV; fat 3g 5% DV; cholesterol 73.8mg 25% DV; sodium 2490.2mg 100% DV. Full Nutrition
Advertisement

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/28/2006
As moose isn't a big thing here in PA I used this recipe on a rump roast. It is great! Taste is good and meat is tender from the slow cooker. Will definitely make again! Read More
(13)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/28/2006
As moose isn't a big thing here in PA I used this recipe on a rump roast. It is great! Taste is good and meat is tender from the slow cooker. Will definitely make again! Read More
(13)
Rating: 5 stars
09/27/2008
Very easy and tasty! I soaked the roast in buttermilk overnight just in case it tasted gamey (my roast had been sitting in the freezer for several months). I only had a two pound roast so I halved the recipe but next time I would use the entire jar of pepperoncini peppers not half. I also did not have beef bouillon cubes so I sprinkled bouillon inside the cuts before inserting the garlic. I would also decrease the bouillon next time; my roast was salty enough with the Worcestershire sauce and italian dressing mix. In summary increase the pepperoncini peppers (not juice) and decrease the bouillon (salt). Will definitely make again!!!! Read More
(11)
Rating: 5 stars
12/11/2007
This is an excellent recipe for moose that I will be sure to use over and over again! I am not a big fan of moose so I wasn't really looking forward to it but this was really delicious. I didn't have any bouillon cubes so I just sprinkled some of the powder over top and I loved the pepperoncini flavour! Read More
(9)
Advertisement
Rating: 5 stars
02/27/2008
I too live in AK and use a lot of moose! We will definately be using this recipe again and again! Yummy! I served this on Italian rolls toasted with melted Italian cheese blend. Very good! Thanks! Read More
(7)
Rating: 4 stars
11/21/2008
This is not for the faint of taste buds. The pepperoncini give it quite a kick but it is very good. I made with vension. Reheats well too. In fact my boyfriend is taking leftovers with him hunting this weekend! Read More
(5)
Rating: 5 stars
01/28/2007
Excellent flavor everyone loved it. Leftovers were even better the next day. Always looking for good recipes for moose and will use this one again. Read More
(4)
Advertisement
Rating: 5 stars
01/02/2012
This is amazing! Say goodbye to the traditional assortment of appetizers...This year it was our turn to host the annual neighbourhood New Year's Eve Party and I just couldn't look those appetizers in the eye after countless Christmas Parties so I served this recipe with sliced baguettes shredded cheeses such as Cheddar Jarlsburg Swiss and assorted mustards. I served Cinnamon Whiskey (Fireball) and homemade Almond Cream Whiskey to change the palate for the other dishes on the table and what a hit. "Totally Awesome" and "Freakin Amazing" were frequent comments! Read More
(3)
Rating: 5 stars
07/13/2016
Used half the amount of bullion cubes and only 2/3 of the jar of peppers. Also removed the garlic cloves as I was shredding the meat. Used the recipe on a tough moose brisket turned out great! Even my Canadian friends loved it. Froze what was left and it was even better upon reheating. Read More
Advertisement