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Email to Master Chef Don F. Easley Jr.      

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    Moose Roast

    Source of Recipe

    Master Chef Don Easley

    List of Ingredients

    1-4 lbs. moose roast (I used a cross rib)
    3-4 strips bacon
    1 tsp. salt
    1/4 tsp. pepper
    1/2 tsp. cinnamon
    1/4 tsp. ground cloves
    1 tsp. dry mustard
    4 tbsp. brown sugar
    2 1/2 cups water
    1/2 cup white wine vinegar
    2 tbsp. chopped onions
    3 tbsp. flour
    1 cup cranberry juice
    1 cup milk


    Remove fat from moose and wipe well with clean cloth.
    Lard the roast as follows - cut bacon into 2 strips, pierce the roast with a sharp knife at 2 h interval and insert bacon into holes - place roast into glass or earthenware bowl .
    Mix the following ingredients and pour over roast.
    Cover and marinate roast for 24 to 48 hours in the refrigerator.
    Turn roast often if marinate does not cover completely.
    Marinate - salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar -remove roast from marinate and place in covered roaster at 350 degrees for approximately 1 hour
    Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour
    When cooked, remove from pan to hot platter.
    Add flour to pan dripping and cook for 5 minutes
    Add milk, stirring constantly until gravy is desired thickness.




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