Rating: 4.5 stars
66 Ratings
  • 5 star values: 44
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

I had a moose roast sitting in my freezer for a couple of months, because I had no idea how to cook it, not being a wild game fan. A friend suggested this method of cooking it and it was delicious. I made it at Christmas along with the turkey, thinking my guests could have a taste and I wouldn't have to feel guilty about it being in my freezer anymore, but it was the hit of the dinner!

Recipe Summary test

prep:
10 mins
cook:
8 hrs
total:
8 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

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

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.

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  • Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.

Nutrition Facts

172 calories; protein 27.8g; carbohydrates 6.3g; fat 3.3g; cholesterol 73.7mg; sodium 272.6mg. Full Nutrition
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Reviews (65)

Most helpful positive review

Rating: 5 stars
11/01/2007
This was an Awesome dish. I added an extra cup of apple juice along with the full pack of liptons onion soup which created sufficient juices. Half way through the cooking I added cut potatoes and had a stew. It was sooooo good my husband had the left overs for breakfast. Read More
(97)

Most helpful critical review

Rating: 3 stars
02/14/2015
Loved the flavor of the meat, but the sauce is lacking. It did have somewhat of a gamey taste, which is okay because I like a lot of a flavor in my foods. I like the idea another poster had, where she suggested applesauce and water (Probably a cup of each)poured on top instead of apple juice. Don't pay attention to the medium temp part (Can't imagine very many people have one like that); just use a thermometer. I had a three pound roast, and I went 4 hours on low. I decided it was done with a 150 degree standing temp. It was tender enough to cut with a plastic knife when eating (Hey, give me a break, I live alone.:-)). Only three stars because of the sauce, and the ridiculousness of a medium setting. Read More
(4)
66 Ratings
  • 5 star values: 44
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/01/2007
This was an Awesome dish. I added an extra cup of apple juice along with the full pack of liptons onion soup which created sufficient juices. Half way through the cooking I added cut potatoes and had a stew. It was sooooo good my husband had the left overs for breakfast. Read More
(97)
Rating: 4 stars
12/06/2003
My husband just got back from Caribou hunting and I tried this recipe with a shoulder roast. It was WONDERFUL!!!!! I had 2) 3# roasts so I used 2 pkg soup mix and 3 c. apple juice. It was a hit!!! Boots-Colorado Read More
(74)
Rating: 4 stars
06/24/2007
My crockpot does not have a medium setting which was a major part of the problem with this recipe (in fact, I'm not sure a lot of crock pots have a medium setting!) So, I started it out on high, but I think it made the moose way too tough. Next time, I'll just put it on low and let it go for a longer period of time. The flavor was great, but as mentioned above just too tough. Read More
(72)
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Rating: 4 stars
12/16/2008
This was very tasty! On my second and third times preparing this recipe I substituted the apple juice with apple sauce and water... it turned out amazing! Plus the apple sauce helps to form a "thicker" gravy-like sauce that doesn't need thickening. This dish paired with horseradish sauce.... Yum! Read More
(44)
Rating: 5 stars
09/20/2006
Such an easy recipe. My family loves it. I have made this a few times any knorr soup mix can be used. my favorites are the vegetable and leek. My great grandmother also loves this recipe. Read More
(33)
Rating: 5 stars
01/20/2006
This was excellent. I also added a can of condensed french onion soup and some potatoes. The flavor was great and the roast tender. Thanks! Read More
(26)
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Rating: 5 stars
09/15/2008
This recipe is EXCELLENT! I've made it for company and everyone raved about it and fought over second-servings. There were no leftovers. The gravy can be thickened with cornstarch and is excellent over mashed potatoes Thanks so much for posting it - it's so easy but SO delicious! Read More
(19)
Rating: 5 stars
08/06/2006
Delicious moist and tender. My guests said it was the best Moose Roast they had ever tasted! Thankyou it's definitely a keeper Read More
(18)
Rating: 5 stars
11/04/2007
This was a big hit with everyone! My fussy sister in law who always said she disliked Moose meat couldn't get enough! Read More
(16)
Rating: 3 stars
02/14/2015
Loved the flavor of the meat, but the sauce is lacking. It did have somewhat of a gamey taste, which is okay because I like a lot of a flavor in my foods. I like the idea another poster had, where she suggested applesauce and water (Probably a cup of each)poured on top instead of apple juice. Don't pay attention to the medium temp part (Can't imagine very many people have one like that); just use a thermometer. I had a three pound roast, and I went 4 hours on low. I decided it was done with a 150 degree standing temp. It was tender enough to cut with a plastic knife when eating (Hey, give me a break, I live alone.:-)). Only three stars because of the sauce, and the ridiculousness of a medium setting. Read More
(4)