Braised Moose

4-6 lbs moose roast

Salt Pork, cut into strips

Claret or any other red wine

Salt

Pepper

Dash of cinnamon

Dash of ground cloves

1 bay leaf

1 small onion, sliced

Tart jelly

Day before, wipe roast with damp cloth. Dip pork in wine. Arrange on roast;

tie in place. Sprinkle with salt, pepper, cinnamon and cloves; lace in a large

bowl. Partially cover with wine; refrigerate for at least 24 hours; turning occasionally.

Next day, preheat oven to 300 degrees. Remove meat; reserve marinade, brown meat

well on all sides in heavy skillet or casserole (keep track of browning time), over high heat.

Remove from heat; add 1/2 cup of the reserve marinade; bake in a preheated oven

for a total browning and baking time of 45 minutes per pound. When half cooked, add

1 tsp salt, 1/2 tsp pepper, bay leaf, onion and a little more marinade. Slice; serve with pan

gravy and jelly.