Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | salt pork (optional) |
4 pounds | rump moose roast |
1 tablespoon | dry mustard |
2 teaspoons | salt |
1 teaspoon | pepper |
2 \N | onions, sliced |
2 \N | carrots, chopped |
2 \N | celery stalks, chopped |
2 cups | tomatoes, seeded, chopped |
1 \N | and |
1 \N | strained |
Roll the salt pork out thin. Wrap roast with the pork. Refrigerate overnight or 10-12 hours*. Preheat oven to 350 degrees F. (150 degrees C.). Remove and discard the pork. Rub thoroughly with dry mustard. Season with salt and pepper. Place in a roasting pan. Surround with vegetables.
Pour tomatoes over vegetables. Cover and bake for 2 hours for medium doneness. For well done, bake an additional 35 to 45 minutes. *This adjusts the meat if it has a wild gamey taste. This is dictated by the animals feeding ground and not age.
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