I thought i was going to remove this after April’s Fool, but hey, lets just keep it

ANDRA'S ALASKAN MOOSE ROAST - PRIME RIB STYLE A simplistic method using minimal spices and ingredients to guarantee utmost flavor of our prized Alaskan moose roasts; prime rib style, that is! Servings: (8-10) Prep: 5 Mins. Roast: 1 Hr. 20 Mins. INGREDIENTS 4 lb. boneless moose roast (tied with kitchen string) 6 fresh medium garlic cloves, sliced in half Canola oil (sufficient amount to rub entire exterior of roast prior to seasoning) Fresh ground black pepper (we like to use a lot!) Kosher salt (a fairly nice dusting) METHOD Remove roast from refrigerator 1 hour prior to roasting (tie with kitchen string if not already done). Using a sharp boning knife, poke as many small holes all over uncooked roast to insert the number of garlic clove halves; push in holes. Let prepped roast sit at room temperature for 1 hour (this is an important step to relax meat fibers). Meanwhile, preheat oven to 450 degrees for a minimum of 15 minutes. Rub roast with canola oil, and season exterior with freshly ground black pepper and kosher salt. Place roast fat-side up on roast rack inside a shallow-sided roasting pan. Insert a meat thermometer into middle of roast. Roast uncovered at 450 degrees for 20 minutes. After 20 minutes of high-heat cooking, reduce heat to 350 degrees and continue to roast for 1 hour, or until meat thermometer registers 135 degrees for medium rare doneness (temperature will increase while standing another 5 to 7 degrees). When 135-degree internal temperature is achieved, remove roast to a carving board. Tent loosely with parchment paper then foil (do not let foil touch roast directly) and allow roast to rest (without cutting) for at least 20 or more minutes to allow inner juices to redistribute. ~ Enjoy!

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