After a successful hunt in Northwestern Ontario, I've got about 300 lbs of
roasts, steaks, and burger in the freezer. I tried a chuck roast yesterday
at 350 degrees for 6 hours with a rub and glazed with sauce right before the
end.

The ends of the roast were extremely tender and flavorful, but the inside,
while fully cooked, was still rather tough. Thoughts? Longer time? Brine
it? It didn't dry out at all, but it was fairly chewy.

I've done moose roasts the old fashioned way -- throw it in a pot with
potatoes, onions, carrots, and wine and it comes out rather nice.


--
Greg Leman
Carolina Sauce Company, Inc.
http://www.carolinasauce.com
A wide variety of sauces and specialty foods over the web.