"Greg Leman" wrote in message
m...
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.

What was the internal temp? I'd treat a game chuck like a butt, low and slow
or braise/stew. Was it the whole chuck or some smaller part, I'm vibing a
large piece of meat here.

-Hound