| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats | 1 | Servings | |
INGREDIENTS
| 3 | Strips salt pork or thick | |
| Sliced bacon | ||
| 4 | lb | Moose roast |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1 | ts | Dry mustard |
| 4 | tb | Brown sugar |
| 2 1/2 | c | Water |
| 1/2 | c | White wine vinegar |
| 2 | tb | Onion flakes |
| 3 | tb | Flour |
| 1 | c | Cranberry juice |
| 1 | c | Milk |
INSTRUCTIONS
Remove all fat from the moose roast & wipe well with a clean damp cloth. Lard the roast as follows: Cut salt pork or bacon into 1/4" strips & chill thoroughly. Pierce the moose roast with a sharp knife or skewer at 2-inch intervals & insert the chilled strips of salt pork or bacon. Place the roast in a glass, earthenware or porcelain bowl. Mix the salt, pepper, cinnamon, cloves, mustard & brown sugar with the water & vinegar & pour over the moose ( 3 cups of sweet pickle juice may be used in place of the brown sugar, water & vinegar if desired. ) Marinate the roast for 24 to 48 hours, turning it over frequently if the liquid does not completely cover it. Remove the roast from the marinade & place it in a covered roaster in a 350 degree oven for approximately one hour. Add onion flakes & cranberry juice & continue roasting until tender. ( about one hour ). Transfer meat to a hot platter. Add flour to the pan drippings & stir until the flour has absorbed the fat. Add the milk, stirring constantly, until gravy is desired thickness. Serve hot with the roast. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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