Moose and caribou, dry roasting? I like to butterfly or flatten the roast, coarse chopped garlic, plenty of salt, a little thyme, a little rosemary and slather on the butter, roll it back up, tie it with string and low and slow (200 deg oven) roast it like a beef roast until the thermometer hits 127 deg, let it rest for 15 min before slicing.
Last edited by flintlocke; 09/21/22.
