3    Strips salt pork or thick
Sliced bacon
4 lb Moose roast
1 ts Salt
1/4 ts Black pepper
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1 ts Dry mustard
4 tb Brown sugar
2 1/2 c  Water
1/2 c  White wine vinegar
2 tb Onion flakes
3 tb Flour
1 c  Cranberry juice
1 c  Milk

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.