Smoked Moose Roast

Smoked Moose Roast with Cranberry-Mint Sauce will make it a hit! Give this recipe a try!

Prep Time 2

Cook Time 1 15

Total Time 3 15

Servings people

2-3 lb moose loin or tender roast
2 tsp olive oil
choice of BBQ rub (try using salt evenly, black pepper evenly, and garlic powder)

Tie the moose roast with kitchen twine and season with kosher salt. Let the dry-brined moose roast sit at room temperature for 2 hours.
Preheat the pellet smoker to 275°F
While the smoker is preheating, heat a cast iron pan over high heat with olive oil. Sear the roast quickly on each side to create a golden brown crust.
Sprinkle moose roast with seasoning mixture.
Place the moose roast in the pellet smoker for about one hour, or until it reaches an internal temperature of 125°F
While the meat is smoking, make the cranberry-mint sauce by heating the cranberry sauce, mint, cardamom, salt, and pepper in a saucepan. Cook it on low heat while stirring occasionally, let it warm through then remove from heat.
Once the roast reaches 125°F, wrap it in foil and allow it to rest. The meat will continue rising in temperature in the foil wrap, when it reaches 135°F you can let it breathe.
Once the meat has rested for 10-15 minutes, slice against the grain and serve with the cranberry-mint sauce and your favorite sides.