For those who cannot acquire moose meat, deer and elk are great stand-ins... And for those hitting up the local grocery store - A Spiced Cranberry Pork Roast will be a family-pleaser, for sure!
I used a crock pot for this recipe, as it is a quick "fix-it-and-leave-it-alone" meal! One could also use a dutch oven and cook at 350F in a regular oven as well. (Use meat thermometer, according to directions.)
For THMs, this base meal (moose, venison or elk) with a green salad or spaghetti squash is FP, if you stick to 3 oz of meat and only 1 tsp added fat to your meal. If you eat more meat or sub with a pork roast, this meal will be an S. Either way, it is really delicious! (As you can see, I went with BUTTER!)
2-3 Pound Moose Roast (or venison, elk, pork)
1.5 bags of Cranberries (fresh or frozen)
6 stalks of Celery
3 Medium Onions
1 medium bulb of Garlic (can sub with minced)
8 oz double-strength Organic Beef Broth (we use
"Organic Better Than Bouillon Beef Base")
1/3 - 1/2 C Homemade Sweet Blend, divided
1 TBS Creamed Horseradish (spicy is great!)
1 tsp Swanson's Organic Chinese 5 Spice
14 - 1/2 tsp ground Cinnamon
Salt & Pepper (to taste)
1. Layer bottom of crock pot or dutch oven with slices of two onions, retaining one for the top layer) then set roast on top. (Not shown.)
2. To a medium saucepan, add 1 package of cranberries, reserving the other half-bag for later. Add double-strength beef broth (this just means add twice as much bouillon to the water), 1/4 cup Homemade Sweet Blend or Truvia (reserving the remaining amount until later), Horseradish, Chinese 5 Spice, Cinnamon, Salt & Pepper.
Bring to a boil, stirring constantly. The berries will begin to "pop"; let mixture reduce until it begins to thicken slightly.
3. Pour small amount of cranberry mixture over the top of roast, add radishes around the roast, then layer sliced celery and last sliced onion on top of meat.
Pour last of boiled cranberry mixture on top, cover with lid and cook in crock pot on "high" for 4 - 6 hours, depending upon size of roast used.
4. Shortly before serving roast, place last of the cranberries in a small amount of water and bring to a boil, adding remaining Sweet Blend or Truvia. Sprinkle with a bit more Chinese 5 Spice and Cinnamon.
Cook, stirring constantly, until berries have nearly all "popped" and mixture is thickening.
(The cooked radishes look just like "baby potatoes" - and they taste very similar, but without the carbs!)
5. Just before serving, garnish your plates with the fresh cranberry sauce! You can serve this meal hot with a nice green salad, or try your hand at making spaghetti squash! (Shown in the next photos.)