Rôti d'Orignal

Moose Roast

3 pounds moose roast (tender cut)
4 tablespoons butter
1 tablespoon dry mustard
Salt and pepper
Parsley
A pinch of thyme
1 medium sliced onion
4 ounces dry red wine

1. Heat oven to 400 F (220 C)
2. Sprinkle roast with salt and pepper.
3. Mix butter and mustard together. Spread this mixture onto the lean parts of the roast.
4. Place onion slices in the bottom of a shallow roasting pan. Lay roast on onion slices and sprinkle with parsley and thyme.
5. Cook roast for 10 minutes, lower heat to 325° F (170° C), and cook for :

- 18 min./ pound (1/2 kg) for rare
- 20 min./ pound (1/2 kg) for medium
- 22 min./ pound (1/2 kg) for well done

Serves 6

This recipe comes from Micheline Mongrain-Dontigny's bookTraditional Quebec Cooking.