Number Served: 6-8 Ingredients: Rub: 1 teaspoon rubbed sage 1 teaspoon salt 1 teaspoon lemon pepper 1 teaspoon oregano 1 teaspoon garlic salt Sauce: Pan juices 1 cup beef broth 1 cup half and half Cornstarch 3-4 pounds moose shoulder roast 1 tablespoon flour 1 teaspoon oil 2 tablespoons brown sugar 1 onion, chopped 3 cups red potatoes, quartered 1 cup celery, chopped 1 cup carrots, chopped 1 cup beef broth 1 small can mushrooms Directions: Mix rub and apply to roast.  Place roast in deep dish and refrigerate for 1 to 2 hours. Dredge roast in flour and brown on all sides in a lage oiled skillet on high heat. Turn down to medium heat. Sprinkle roast with brown sugar and add onions, potatoes, carrots and celery. Add beef broth and slow boil in covered skillet until potatoes are tender. Move roast into covered pot and roast in 300 degree F oven for 1 to 2 hours or until tender. For sauce, bring roast pan juices and 1 cup of broth to slow boil on stove top.  Add mushrooms and then add cornstarch until thickened.  Taste, add half and half and more seasoning, if needed. Slice meat and serve with sauce, vegatables, and potatoes. Notes & Variations: Moose have very large front quarters to support their massive heads and antlers.  These front quarters are ideal for great pot roasts.  Moose meat has a texture similar to a 7-blade beef roast and this is one of my favorite venison recipes. Contributor:  Bob Kolowith, RRGC Anecdotes: As a new member of the Richland Rod and Gun Club in the 60's, I was lucky to be a part of the Club's annual Big Game Hunt.  The two winners of the Big Game Hunt drawing invited six other members of the Club to join them on a moose hunt to British Columbia, Canada.  We hunted the Peace River, B.C. region and harvested 8 moose and 3 black bears. Lots of moose roasts!