Cook up a tender, flavourful moose roast in your slow cooker! The perfect way to serve up wild game at family dinner.

There's something to be said for your tough cuts of meat! I love how every cut has a slightly different taste. The best thing about a "tough" roast? It's a leave it and forget it type of meal, where you just drop it in the slow cooker and walk away!
I also love to cook up Venison Neck Roast - make sure and read the post on how I know what's safe and not! For a fancy meal, go on and grill up venison steaks for sure. Stroganoff will use up those odd cuts that are leftover but too "good" to grind up.
Why You Need This Recipe
- Prepare wild game in a way your family is used to eating other red meats.
- Leave it alone - it will cook all day while you bake up some sourdough and do chores or homeschool!
Key Ingredients
Roast - Aim for 3-4 pounds, as that fits nicely in a slow cooker. I like to use a cut such as shoulder, rump, or round roast. This will work with any wild game roast!
Liquid - If you cook with alcohol, try a read wine or we use our own mead. You can also use broth if you prefer.
Seasoning - Our homemade wild mushroom salt, from foraged mushrooms, is what we always reach for to season meat! Use your favourite blend from the store or mix up salt, pepper, thyme, garlic powder, etc. I love to cook by feel here.
Onion - White or yellow, you just want enough slices to cover the roast and add flavour.
How to Make Moose in a Slow Cooker
***See recipe card below for precise measurements and instructions.***
Step 1: Brown the roast on all sides in a skillet of lard or oil.
Step 2: Add the liquid to your slow cooker and then set the roast in it.
Step 3: Rub the mushroom salt into the roast.
Step 4: Top with slices onions.
Step 5: After 8 hours on low, remove to a cutting board to rest while you make gravy.
Tips and Tricks
In the picture you can see an Instant Pot. My recipe tester told me they like using their Instant Pot for slow cooking BUT - not in slow cook mode. They have measured the temperature of liquid on the "keep warm" setting and find it's perfect for low and slow cuts of meat like this. You know your personal equipment best so use a slow cooker or this method!
Use your pan from browning the roast to make an amazing gravy once you have the finished "pan drippings" to add to it!
FAQs
I think gravy is the type of thing everyone should know how to make! When you boil it down, it's really just a roux (fat + flour) and liquid (broth and/or pan juice). Add seasoning and boom, you're done! It's the best way to make a gravy that "matches" your meat. You won't find wild game gravy on the store shelves!
I love the taste of Marius' homemade mead in this! But you can use wine as well. Since it is slow cooked some of the alcohol will evaporate. Just be conscious of who you are serving it to and use beef or game broth if you prefer.
Photos by Kiara Colebank.
More Wild Game Recipes
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Slow Cooker Moose Roast
Ingredients
- 3-4 lb moose roast like a shoulder, rump or round roast
- 1 cup mead or wine
- 1-2 tablespoons mushroom salt or other herb seasoning salt
- 1 onion sliced in rounds
Gravy (optional)
- ¼ cup pan drippings
- 1 cup diced onion or ¼ cup dried
- ¼ cup all-purpose flour
- 2 cups broth of choice
- 1 tablespoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- If you want the most flavour, brown the roast on all sides in a cast iron skillet using oil or lard.
- Add 1 cup of mead/wine to the bottom of a slow cooker.
- Rub moose roast with mushroom salt and set in wine.
- Slow cook on low for 8 hours or high for 4 hours. Flip half way if you can.
- If desired, make gravy with the "pan" juices from in slow cooker.
- To your skillet you used for browning, add ¼ cup pan drippings/juice.
- Add flour, stir around for a minute or two letting it cook.
- Add the broth, stir well to combine.
- Add the herbs and spices.
- Bring to a simmer to thicken, take off the heat
Notes
- I highly recommend browning the roast first! I know it dirties a dish, but hey - use it to make gravy!
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