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Ingredients
- 4 lb Moose roast
- 3 x strips Salt pork or possibly thick-sliced bacon
- 1 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Grnd cloves
- 1 tsp Dry mustard
- 4 Tbsp. Brown sugar
- 2 1/2 c. Water
- 1/2 c. White wine vinegar
- 2 Tbsp. Onion flakes
- 3 Tbsp. Flour
- 1 c. Cranberry juice
- 1 c. Lowfat milk
Directions
- Remove all fat from the moose roast and wipe well with a clean damp cloth.
- Lard the roast as follows: Cut salt pork or possibly bacon into 1/4-inch strips and refrigeratethoroughly. Pierce the moose roast with a sharp knife or possibly skewer at 2-inch intervals and insert the chilled strips of salt pork or possibly bacon.
- Place the roast in a glass, earthenware, or possibly porcelain bowl. Mix the salt, pepper, cinnamon, cloves, mustard and brown sugar with the water and vinegar and pour over the moose (3 c. of sweet pickle juice may be used in place of the brown sugar, water and vinegar if you like). Marinate the roast for 24 to 48 hrs, 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 in onion flakes and cranberry juice and continue roasting till tender (about one hour).
- Transfer meat to a warm platter. Add in flour to the pan drippings and stir till the flour has absorbed the fat. Add in the lowfat milk, stirring constantly, till gravy is desired thickness. Serve warm with the roast.
- This recipe yields 6 to 8 servings.
- Indian Affairs and Northern Development, Ottawa, Canada
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 522g | |
| Recipe makes 6 servings | |
| Calories 497 | |
| Calories from Fat 31 | 6% |
| Total Fat 3.48g | 4% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 633mg | 26% |
| Potassium 1135mg | 32% |
| Total Carbs 19.75g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 16.26g | 11% |
| Protein 90.55g | 145% |
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