2 lbs moose roast (such as sirloin tip) 8 garlic cloves 1 cup of canola oil ½ cup of extra virgin olive oil 2 lbs of mixed colour mini potatoes 8 large Portabella mushrooms Fresh thyme Cherry tomato jam for garnish Salt Pepper
1. Place half of the cup of canola oil and the garlic cloves in a pan over medium heat until the oil starts to shimmer and the cloves are tender. Strain the cloves and set aside to cool. 2. With a thin, sharp knife, make deep slits along the moose to create small pockets. Using your fingers, press the garlic cloves into the pockets. Three holes will be enough to stuff the garlic into the roast. 3. Reheat the same pan and sear the moose all around browning every side of the meat 4. Once browned, put the moose in the oven with at 380°F for around 45 minutes. 5. Cut the potatoes in half, place in a baking dish, season with salt, pepper, fresh thyme and toss with the extra virgin olive oil. Place in the oven for 30 minutes at 380°F. 6. Slice the portabella mushrooms and in the same pan that you seared the Moose, sautée the mushrooms until they look tender but still a little bit firm. 7. After the 45 minutes of the moose and the 30 minutes of the potatoes in the oven, raise the temperature to 500°F and finish to cook both for another 10 minutes.
Slice the moose into 1 inch pieces and place atop a bed of the potatoes and mushrooms. Top with the cherry tomato jam.