1. Place a large Dutch oven over medium-high heat and, once warmed, add the canola oil. Give the moose roast a liberal pinch of kosher salt on all sides. When the oil starts to shimmer, sear the moose roast, turning to brown the top, bottom and sides. Once the roast is browned, pour in the Guinness and game stock. Cover, transfer the Dutch oven to a 300-degree oven and braise for 3 to 4 hours, or until the meat falls apart. Use two forks to shred the moose roast and transfer two cups of meat to a heavy cast-iron pan set over a warm burner.