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Reviewed: Sep. 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!!!!

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Reviewer:

Lori

	Cooking Level: Intermediate Home Town: Carlisle, Pennsylvania, USA Living In: Little Rock, Arkansas, USA
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Reviewed: Feb. 26, 2008

I too live in AK and use a lot of moose! We will definately be using this recipe again and again! Yummy! I served this on Italian rolls toasted with melted Italian cheese blend. Very good! Thanks!

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gibsey23

	Cooking Level: Intermediate Living In: Anchorage, Alaska, USA
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Reviewed: Dec. 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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frommyhometoyours

	Cooking Level: Intermediate
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Reviewed: Jan. 27, 2007

Excellent flavor, everyone loved it. Leftovers were even better the next day. Always looking for good recipes for moose and will use this one again.

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Reviewer:

snow_daddy


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Reviewed: Dec. 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!

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