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Braised Moose

4-pound moose roast
3 strips salt pork or thick sliced bacon
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. dry mustard
4 Tbs. brown sugar
2 1/2 cups water
1/2 cup white wine vinegar
2 Tbs. onion flakes
3 Tbs. flour
1 cup cranberry juice
1 cup milk

Remove all fat from the moose roast and wipe well with a clean damp

Lard the roast as follows: Cut salt pork or bacon into 1/4 inch
strips and chill thoroughly. Pierce the moose roast with a sharp
knife or skewer at 2-inch intervals and 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 and brown sugar with
the water and vinegar and pour over the moose ( 3 cups of sweet
pickle juice may be used in place of the brown sugar, water and
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 and place it in a covered roaster
in a 350 degree oven for approximately one hour. Add onion flakes
and cranberry juice and continue roasting until tender. (about
one hour).

Transfer meat to a hot platter. Add flour to the pan drippings
and stir until the flour has absorbed the fat.

Add the milk, stirring constantly, until gravy is desired thickness.
Serve hot with the roast. Serves 6-8.


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