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Ingredients 4 lb moose
roast 3 strips of thick-sliced bacon 1 T of WildCheff
Sagebrush Outdoorsmen's Blend 2 T of WildCheff Air-Dried Shallots 1 T of
WildCheff Pie Spice Blend 1/4 C of sweetened dried cranberries 1 tsp
of dry mustard 4 T of brown sugar 1 tsp of sea salt 1/4 tsp of black pepper 3 T of organic all-pupose white flour 1/2 C
of white wine vinegar 1 C of cranberry juice 1 C of milk
Directions
Remove all fat from the moose roast
and wipe well with a clean damp cloth. Lard the roast as follows: Cut bacon into 1/4 inch strips and chill thoroughly. Pierce
the moose roast with a sharp knife or skewer at 2-inch intervals and insert the chilled strips of bacon. Place the roast in
an extra large bowl. Mix the salt, pepper, WildCheff Pie Spice, mustard and brown sugar with the water and vinegar and pour
over the moose. Marinate the roast for 24 to 48 hours, turning it over frequently if the liquid does not completely cover
it. Remove the roast from the marinade and place it in a covered roaster in a 350
degree oven for approximately one hour. Add shallots, dried cranberries and cranberry juice and continue roasting for approximately
1 hour until tender. Transfer meat to a platter. Add flour to the pan drippings and stir until the flour has absorbed the
fat. Add the milk, stirring constantly, until gravy is desired thickness. Serve hot with the roast. Serves 6-8
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