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

3 tbsp. flour

1 cup cranberry juice 

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 " interval and insert 

bacon into holes - place roast into glass or earthenware bowl .

Mix the following ingredients and pour over roast. 

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

Turn roast often if marinate does not cover completely. 

Marinate - salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar -remove roast from marinate 

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. 

* Taken from Northern Cookbook by Eleanor A. Ellis

Tags: moose

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