Moose Roast

1-4 lbs moose roast
3-4 strips bacon
1 tsp salt
1/4 tsp pepper
1/2 tsp cinnamon
1/4 tsp ground cloves
1 tsp dry mustard
4 tbsp brown sugar
2 1/2 cups water
1/2 cup white wine vinegar
2 tbsp chopped onions
1 cup cranberry juice
3 tbsp flour
1 cup milk

Remove fat from moose and wipe well with clean cloth.

Lard the roast as follows – cut bacon into 2″ strips, pierce the roast with a sharp knife at 2 ” intervals and insert bacon into holes – place roast into glass or earthenware bowl.

Mix the salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar and pour over roast. 

Cover and marinate roast for 24 to 48 hours in the refrigerator.

Turn roast often if marinade does not cover completely.

Remove roast from marinade and place in covered roaster at 350 degrees for approximately 1 hour.

Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour. 

When cooked, remove from pan to hot platter. 

Add flour to pan dripping and cook for 5 minutes.

Add milk, stirring constantly until gravy is desired thickness.


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