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Slow Cooker Italian Moose Roast Sandwiches

Slow Cooker Italian Moose Roast Sandwiches

  • Prep

    15 m
  • Cook

    10 h
  • Ready In

    10 h 15 m
Amy C.

Amy C.

Living in Alaska, we harvest a moose every year. This is one of our favorites. It serves a lot so it's good when you want an economical dish for a crowd. Making this is a snap!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 58.1g
  • 19%
  • Protein:
  • 39.9 g
  • 80%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 2490 mg
  • 100%

Based on a 2,000 calorie diet

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Directions

  1. Cut 20 small, deep slits all over the roast; stuff the slits with garlic and bouillon cubes, and place into a slow cooker. Drain half of the liquid from the peppers, then pour the remaining peppers and liquid over the roast. Season with Worcestershire sauce, and sprinkle the Italian dressing mix overtop.
  2. Cook on Low for 10 to 12 hours until the meat can easily be pulled apart. Shred the meat finely, and serve mounded on French rolls; dip into juices if desired.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

caliboo
12

caliboo

12/28/2006

As moose isn't a big thing here in PA, I used this recipe on a rump roast. It is great! Taste is good and meat is tender from the slow cooker. Will definitely make again!

Lori
11

Lori

9/27/2008

Very easy and tasty! I soaked the roast in buttermilk overnight just in case it tasted gamey (my roast had been sitting in the freezer for several months). I only had a two pound roast so I halved the recipe but next time, I would use the entire jar of pepperoncini peppers, not half. I also did not have beef bouillon cubes so I sprinkled bouillon inside the cuts before inserting the garlic. I would also decrease the bouillon next time; my roast was salty enough with the Worcestershire sauce and italian dressing mix. In summary, increase the pepperoncini peppers (not juice) and decrease the bouillon (salt). Will definitely make again!!!!

frommyhometoyours
8

frommyhometoyours

12/11/2007

This is an excellent recipe for moose that I will be sure to use over and over again! I am not a big fan of moose so I wasn't really looking forward to it but this was really delicious. I didn't have any bouillon cubes so I just sprinkled some of the powder over top and I loved the pepperoncini flavour!

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