This hearty Whitney Pot Roast transforms lean moose steaks into a fall-off-the-bone tender main dish. By braising the meat slowly in a savory mixture of sliced onions, tomato paste, and wine vinegar, you achieve a deep, comforting flavor profile that rivals any traditional beef roast. The addition of garlic, paprika, and pickling spices infuses the gravy with aromatic warmth, while the onions melt down to create a silky texture. It is an excellent choice for cold evenings or family gatherings, offering a rustic Canadian-style meal that feels both indulgent and wholesome. Serve with crusty bread to soak up the delicious sauce.
Whitney Pot Roast
Description
This hearty Whitney Pot Roast transforms lean moose steaks into a fall-off-the-bone tender main dish. By braising the meat slowly in a savory mixture of sliced onions, tomato paste, and wine vinegar, you achieve a deep, comforting flavor profile that rivals any traditional beef roast. The addition of garlic, paprika, and pickling spices infuses the gravy with aromatic warmth, while the onions melt down to create a silky texture. It is an excellent choice for cold evenings or family gatherings, offering a rustic Canadian-style meal that feels both indulgent and wholesome. Serve with crusty bread to soak up the delicious sauce.Ingredients
Directions
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Place moose steaks in a bowl of cold water and refrigerate overnight to draw out impurities.
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Drain the steaks, pat them completely dry with paper towels, and season generously with salt, pepper, and paprika.
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Heat butter or oil in a large skillet over medium-high heat and quickly brown the steaks on all sides.
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Remove the browned steaks from the skillet and set aside on a plate.
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In the same skillet, saut&# 195;© sliced onions and minced garlic until soft and transparent.
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Add the wine vinegar, tomato paste, water, pickling spice bag, and bay leaves to the onions, stirring to combine.
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Transfer the steaks to a heavy roasting pan or Dutch oven and pour the onion mixture evenly over the meat.
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Cover the pan tightly and roast in a preheated 350ðF (175ðC) oven for 2 hours, or until the meat is fork-tender.
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Remove the pan from the oven, discard the spice bag and bay leaves.
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Mix flour with a small amount of water to form a slurry, then stir into the pan juices to thicken the gravy.
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Serve the tender moose steaks with the rich onion and tomato gravy.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1357.7kcal
- % Daily Value *
- Total Fat 73.2g113%
- Saturated Fat 30.5g153%
- Cholesterol 372.3mg125%
- Sodium 974.8mg41%
- Total Carbohydrate 28.4g10%
- Dietary Fiber 5.7g23%
- Sugars 14.2g
- Protein 137.1g275%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soaking the meat overnight in cold water is crucial for game meats like moose to improve flavor and texture.
If moose is unavailable, venison or lean beef chuck can be substituted with similar results.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
For a richer gravy, you may reduce the liquid on the stovetop after removing the meat from the oven before thickening.
