1 – 4-pound moose roast
1 teaspoon salt
4 strips fat back pork
1/4 teaspoon black pepper
Remove fat from roast and wipe clean. Cut roast at 2″ intervals and place strips of pork in cuts. Marinate roast in marinade of 2 1/2 cups water, 1/2 cup white vinegar and 4 tablespoons brown sugar. Soak for 24 hours, turning over frequently. Pour off marinade. Place in roaster, add partridge berry or cranberry juice, onion flakes and bake at 325F until tender. Baste frequently. Keep covered. Make gravy from juice in pan.
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