Moose Roast

At the cabin we heat with a woodstove. It works really well to cook on also. There's nothing that makes a moose roast so tender as leaving it all night long to simmer on the top of the stove. First I take the roast and I shake it in flour, salt, garlic pepper and Montreal Steak Seasoning. Then I shake off the excess and fry the coated roast in med. hot olive oil in a large enamel pot until it is browned on both sides. Then I add chopped onion, garlic, carrots, celery, and potatoes to the pot and add water to cover about an inch over the top of the vegetables. I add a little more salt. Then I put it on the top of the wood stove over night and make sure to keep the fire stoked. By morning, the roast is so tender it is falling apart. It's a delicious meal. Sometimes I add dumplings at the end. I take a cup and a half of flour and add 1 egg and water to make a dough consistency. Then I put the dough out on a floured surface and roll out with my fingers about 1 inch thick. I get it in a rectangle shape and then using a butter knife I cut the rectangle into cubes. With the pot boiling on the woodstove I add the cubed dumplings and let them boil until they float to the surface. That means they are done. Your one pot meal is ready to serve. Serve with fresh toasted bread and butter. Delicious!