See below ingredients and instructions of the recipe
4 lb Ripened moose 4 Strips salt pork
Salt and pepper 1/8 ts Cinnamon
1/8 ts Cloves 2/3 c Claret or weak vinegar
1/2 c Water 1/2 Bay leaf
1 Onion, sliced 1 c Claret or cranberry juice
1 c Milk
Trim off any musty parts of moose and lard with salt pork. Sprinkle
with salt, pepper, cinnamon and cloves. Marinate in claret or
vinegar for 2 to 3 days in cold place. Drain, place in baking pan,
add water, cover and cook in slow oven (300 degrees) about 1 hour.
Add bay leaf, onion and claret or cranberry juice, cover and cook
until tender, about 1 hour longer. Remove meat and add milk to
drippings. Heat to boiling and serve with moose. Serves 6 to 8.
Submitted By BARRY WEINSTEIN On 08-21-95