Moose Roast

Ingredients:

1-4 lbs. moose roast - can use elk or venison as well
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

Directions:

1. Remove fat from roast and wipe well with clean cloth.
2. Lard the roast as follows—cut bacon into 2" strips, pierce the roast with a sharp knife at 2 " interval and insert bacon into holes - place roast into glass or earthenware bowl .
3. Mix the following ingredients and pour over roast.
4. Cover and marinate roast for 24 to 48 hours in the refrigerator.
5. Turn roast often if marinate does not cover completely.
6. 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.
7. Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour.
8. When cooked, remove from pan to hot platter.
9. Add flour to pan dripping and cook for 5 minutes.
10. Add milk, stirring constantly until gravy is desired thickness.
    * Taken from Northern Cookbook by Eleanor A. Ellis

This recipe sent in by Brie Moose Sukiyaki:

Ingredients:

2 Tbsp. vegetable oil 30 ml
1 1/2 lb. boneless moose sirloin 750 g
3 garlic cloves, minced
1/2 c soy sauce
3 Tbsp. sugar
3 Tbsp. chicken broth
1 large onion, thinly sliced
1 small green bell pepper, chopped
3/4 c thinly sliced celery
1/2 lb.  fresh mushrooms, sliced
1- 8 fl oz. (227ml) tin sliced bamboo shoots, drained
3/4 c. sliced green onions
1 Tbsp. freshly grated ginger root
1 Tbsp. cornstarch, mixed with 2 Tbsp/30 ml chicken broth or water

Directions:

Heat oil in a large heavy skillet until very hot.

Slice meat diagonally into strips, brown in batches in the hot oil.  Blend together garlic, soy  sauce, sugar and chicken broth; add half to meat in skillet, reduce heat to medium. Add onion, green bell pepper, celery and mushrooms, cover; reduce heat again and simmer 10 minutes.

 Add remaining soy mixture to pan, together ,with the bamboo shoot slices. simmer uncovered , 4-5 minutes. Add green onion, simmer 1 minute.  Add grated ginger and cornstarch mixture.

Stir and cook until sauce thickens slightly.

Makes up to 10 pounds of meat.