Moose roast
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | salt pork (optional) |
| 4 | pounds | rump moose roast |
| 1 | tablespoon | dry mustard |
| 2 | teaspoons | salt |
| 1 | teaspoon | pepper |
| 2 | onions, sliced | |
| 2 | carrots, chopped | |
| 2 | celery stalks, chopped | |
| 2 | cups | tomatoes, seeded, chopped |
| 1 | and | |
| 1 | strained | |
Directions
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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