Meat
Roast
Moose roast is a tied or bone-in joint sized for oven service—family centrepiece rather than a single steak. Very large cervid meat is lean, deep-flavoured, with coarse grain on working muscles. Season ahead, roast to temperature, rest generously before carving. Match oven heat to the muscle’s collagen. Serve with cranberry, juniper, mustard, bacon lardons, wild mushrooms and beer.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.2 g
- Saturated Fat 4.79 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.77 g
- Polyunsaturated Fat 1.04 g
- Cholesterol 71.9 mg
- Sodium 62.8 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 58.6 g
- Energy 207 kcal
- Water 58.6 g
- Protein 23.3 g
- Fat 12.2 g
- Saturated Fat 4.79 g
- Monounsaturated Fat 4.77 g
- Polyunsaturated Fat 1.04 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.69 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 374 mg
- Major Minerals 373 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.69 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Roast of Moose: composition reflects this culinary part relative to the whole ingredient.
History
Canadian and Scandinavian hunters shared moose cuts among communities. Cooks treated roast of moose as a cut with its own timing and sides.
As moose cookery specialised, roast was portioned and sold ready for the pan. Canadian and Scandinavian hunters shared moose cuts among communities.
Canadian and Scandinavian hunters shared moose cuts among communities; roast of moose took a named place in that kitchen trade.