Title: Moose Pot Roast
Categories: Game Venison
Yield: 1 Servings
| INGREDIENTS |
| 4 | lb | Moose roast |
| 2 | tb | Butter |
| 6 | | Onions |
| 1 | ts | Parsley, fresh, chopped |
| 1/4 | ts | Thyme |
| 1 | ts | Salt |
| 1 1/2 | c | Hot water |
| | | DIRECTIONS |
| 1/4 | c | Salt pork, cubed |
| 6 | | Carrots |
| 6 | | Potatoes |
| 1 | | Celery stalk - chopped |
| 1 | c | Tart fruit juice or cider |
| 1/4 | ts | Pepper |
| 3 | tb | Butter |
Lard the roast well by inserting cubes of salt pork into small cuts in the
roast. Heat butter in a Dutch oven or deep casserole and brown the meat on
all sides. Add hot water, fruit juice, celery, parsley, thyme, salt and
pepper. Cover and simmer gently for 3 hours on top of the stove or in the
oven at 350 degrees until meat is tender. If liquid gets low, add water.
About one hour before meal is to be served, add peeled potatoes, carrots
and onions. Add a little additional salt for vegetables. When vegetables
are tender, remove them and the meat to a platter and keep hot. Thicken
liquid with 2-3 Tablespoons flour.