1 lb salt pork (optional)
4 lb rump moose roast
1 tb dry mustard
2 ts salt
1 ts pepper
2 onions, sliced
2 carrots, chopped
2 celery stalks, chopped
2 c tomatoes, seeded, chopped
1 and
1 strained

Roll the salt pork out thin. Wrap roast with the pork. Refrigerate
overnight or 10-12 hours*. Preheat oven to 350 degrees F. (150 degrees
C.). Remove and discard the pork. Rub thoroughly with dry mustard. Season
with salt and pepper. Place in a roasting pan. Surround with vegetables.
Pour tomatoes over vegetables. Cover and bake for 2 hours for medium
doneness. For well done, bake an additional 35 to 45 minutes. *This
adjusts the meat if it has a wild gamey taste. This is dictated by the
animals feeding ground and not age.

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