Moose Roast

Ingredients

• 6 pound Moose roast
• Red wine or Sherry
• Salad oil
• 8 Pepper Corns
• ¼ tsp. Marjoram
• 1 bay leaf
• 1 sliced onion
• 1 carrot sliced in strips
• Slices of pork fat
• ½ cup of red wine
• ½ cup sour cream
• ½ cup red currant jelly

Instructions

• Remove all fat from roast.
• Make a marinade by combining two parts of wine to one part of salad oil.
• Put the roast into a bowl into which it just fits. Sprinkle with peppercorns, marjoram, thyme and the bay leaf.
• Cover bowl loosely with foil and marinade in refrigerator for 6 days.
• After 6 days, drain meat and discard marinade.
• Place meat on rack in roasting pan and cover with slices of pork fat. Roast uncovered in a 275 degree oven allowing one hour per pound.
• Make gravy from drippings by adding ½ cup red wine, bring to a boil over medium heat. Slowly add sour cream and currant jelly.
• Serve with mashed potatoes and hot biscuits.