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