Captive Canyon Moose Roast

• 1 lb salt pork (optional)
• 4 lbs moose rump roast
• 1 tablespoon dry mustard
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 onions, sliced
• 2 carrots, chopped
• 2 celery ribs, chopped
• 2 cups tomatoes, seeded,chopped and strained

1. Roll the salt pork out thin.
2. Wrap roast with the pork.
3. Refrigerate overnight or 10-12 hours.
4. Preheat oven to 350 degrees F.
5. (150 degrees C.).
6. Remove and discard the pork.
7. Rub thoroughly with dry mustard.
8. Season with salt and pepper.
9. Place in a roasting pan.
10. Surround with vegetables.
11. Pour tomatoes over vegetables.
12. Cover and bake for 2 hours for medium doneness.
13. For well done, bake an additional 35 to 45 minutes.

salt pork, rump roast, mustard, salt, pepper, onions, carrots, celery, tomatoes

Taken from www.food.com/recipe/captive-canyon-moose-roast-74887 (may not work)