lower the pig, and remove
nd pat the pig dry. Rub inside of pig with salt, marjoram
o use.
Prepare the roast:
Preheat oven to 350
paper towel. Season the roast all over with 1 tablespoon
MOOSE ROAST.
The day before:
ixture all over the beef roast taking care to really rub
Let rib roast stand at room temperature 1
Cut slits into the roast and insert slices of garlic, placing the pieces evenly around the whole roast, Rub with 1 Tbsp mustard and sprinkle with thyme. Place onto a roasting rack and top roast with the slices of bacon. Roast at 325 degrees for 1 1/2 to 2 hours.
Remove roast from pan. Pour drippings into a small skillet.
Whisk in remaining tsp of mustard and heat to boiling. Continue to boil util the juices are shiny and have thickened. Spoon sauce over roast and serve.
hat is large enough for roast to lie flat and that
Preheat oven to 300F.
Combine all ingredients (not the roast lol) in food processor until juniper is sufficiently crushed.
Pat the roast dry with paper towels.
Using your hands, rub the whole roast with mixture.
Roast bone side down until internal temperature reads 130 F for rare, or 140 F for medium. Check temperature after 2 hours of cooking.
When done, let rest for 20 minutes covered. Do not do this in the roasting pan you just used or the roast will become over done.
Slice to desired thickness and serve.
Preheat oven to 375\u00b0F.
Combine mustard, garlic, herbs, oil, and vinegar.
Season pork roast with salt and pepper.
Spread the mustard mixture over the whole roast.
Put the roast on a rack in a baking dish.
Roast about 1 hour (see note above) or until thermometer registers 150\u00b0F.
Put on a platter, cover with foil and let rest 15 minutes.
0 minutes.
Place the roast duck onto a cutting broad
Clean the pig and remove the eye balls.<
nd store.
For the pig ears:
Flash fry the
FORE COOKING, WASH pig inside and out;
ake deep cuts in the pig on the neck, just under
ver the body of the pig, squeezing lime juice liberally, rub
Split backbone to allow pig to lay flat, being careful
Mix together all spices, etc. and rub on pig.
In the ground, start a fire with charcoal and lava rocks.
Burn wood pieces on top.
When coals and fire are smoldering, add the pig wrapped in a wet burlap bag.
Cover with dirt and let roast for 5 to 6 hours. Dig up pig, unwrap bags and serve with chutney of a fruity nature.
egrees C).
Rinse the pig, and tie the front legs