Remove all fat from the moose roast & wipe well with a clean damp cloth. Lard the roast as follows: Cut salt pork or bacon into 1/4" strips & chill thoroughly. Pierce the moose roast with a sharp knife or skewer at 2-inch intervals & insert the chilled strips of salt pork or bacon. Place the roast in a glass, earthenware or porcelain bowl. Mix the salt, pepper, cinnamon, cloves, mustard & brown sugar with the water & vinegar & pour over the moose ( 3 cups of sweet pickle juice may be used in place of the brown sugar, water & vinegar if desired. ) 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 & place it in a covered roaster in a 350 degree oven for approximately one hour. Add onion flakes & cranberry juice & continue roasting until tender. ( about one hour ). Transfer meat to a hot platter. Add flour to the pan drippings & stir until the flour has absorbed the fat. Add the milk, stirring constantly, until gravy is desired thickness. Serve hot with the roast. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (2774g)|
|Recipe Makes: 1|
|Calories from Fat: 155 (6%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 1062.2mg||327 %|
|Sodium 1245.4mg||43 %|
|Potassium 6426.6mg||169 %|
|Total Carbohydrate 175.7g||52 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 170.3g|
|Protein 407.8g||583 %|
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Calories per serving: 2611
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