Moose Roast

1 medium moose roast, well trimmed

3 large cloves garlic, sliced flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon black pepper

1/2 cup white wine

1/2 cup cooking oil

1 container cran-raspberry sauce

With a paring knife, cut slits one inch deep into surface of roast, about two inches apart. Insert a slice of garlic in each slit. Turn roast over and repeat process on other side.

Dredge roast thoroughly on all sides with flour. Heat one half cup oil in the bottom of a heavy pan or dutch oven (that can be covered). Brown roast in oil on all sides. Remove from heat.

Mix salt, cinnamon, pepper and one fourth cup white wine. Pour over surface of roast. Put remainder of wine in the bottom of pan. Cover pan tightly and roast in a 350 degree oven for one and one half hours, turning roast occasionally, and adding a little water, if needed, to sauce in pan. After one and one half hours, remove pan from oven and add cran-raspberry sauce, mixing well. Baste roast with sauce before covering and returning it to oven. Roast for 45 minutes longer, turning roast once. Remove from oven and serve.

This sauce may be thickened with flour after adding one half cup water or it may be served as is poured over sliced roast.

Copyright 1998-2014 Stephen Ricciardelli