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