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 | Onions, sliced |
| 2 | Carrots, chopped |
| 2 | Celery stalks, chopped |
| 2 cups | Tomatoes, seeded, chopped |
| And | |
| 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. Submitted By BARRY WEINSTEIN On 08-21-95