Yield: 1 servings
|1 pounds||salt pork (optional)|
|4 pounds||rump moose roast|
|1 tablespoon||dry mustard|
|2||celery stalks, chopped|
|2 cups||tomatoes, seeded, chopped|
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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