A naturalist to the core, Wrey keeps her diet as fresh and wild as possible in the modern world. One of her favorite dishes is roasted moose that she’s hunted and taken down with her bow.
Before going into her recipe, Wrey would like to mention that the garlic can be doubled or tripled if you’re looking to keep nosferatu at bay.
- 4-5 lb. moose roast
- 6 garlic cloves, slivered
- 2 cloves garlic, sliced
- 1 onion, sliced
- 1 tsp. sea salt
- Pepper to taste
- 1 branch fresh rosemary
- enough olive oil to brush over roast
Pre-heat oven to 425 F. Cut slices into the top and sides of the roast and then brush olive oil over the top. Insert garlic slivers into the slices in the roast and brush the ends of the garlic with another coating of olive oil. Sprinkle the salt and pepper over the oiled roast. Remove fresh rosemary leaves from the branch and sprinkle on the roast, to taste.
Add 1 cup water to the bottom of the roasting pan, add the sliced onion and the sliced garlic. Place roast on the roasting rack above the water mixture.
Place the uncovered roast in the pre-heated oven until browned (about 10-15 minutes). Lower the heat to 325 F, cover the roast and allow to cook for about 1.5 – 2 hours, or until the internal temperature of the roast reaches at least 155 F.
Remove roast from oven and allow it to cool before slicing.
Serve slices drizzled with the strained drippings.