Ingredients

• 1 1.5 kg moose roast(round or shoulder)
• 3 tbsp vegetable oil
• 2 onions, quartered
• 3 carrots, cut into chunks
• 4 whole garlic cloves
• 500 ml full-bodied red wine
• 250 ml beef broth
• 2 tbsp tomato paste
• 2 bay leaves
• 4 sprigs fresh thyme
• 6 black peppercorns
• 1 Salt to taste

Instructions

1. 1

   Preheat oven to 325°F (165°C).

2. 2

   Season the roast with salt and sear on all sides in very hot oil in an oven-safe Dutch oven.

3. 3

   Remove the roast. Brown the onions and garlic for 3 minutes.

4. 4

   Add the tomato paste, cook for 1 minute.

5. 5

   Deglaze with red wine, add the broth, bay leaves, thyme, and peppercorns.

6. 6

   Return the roast, cover, and bake for 3 to 4 hours until the meat is fork-tender.

7. 7

   Add the carrots during the last hour of cooking.

8. 8

   Slice and spoon the reduced braising sauce over.