Captive Canyon Moose Roast

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.

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Nutrient	Quantity
Total fats	375.9596 g
Protein	392.5076 g
Carbohydrates	74.407 g
Energy	5329.284 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.2895 g
Water	2322.8015 g
Aspartic acid	3.2992 g
Calcium, Ca	2386.0483 mg
Lutein + zeaxanthin	809.152 g
Fiber, total dietary	17.2619 g
Carotene, beta	22528.18 g
Niacin	32.037 mg
Vitamin A, RAE	2802.7072 g
Arginine	3.0451 g
Riboflavin	3.3835 mg
Tocopherol, beta	0.0256 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.0007 g
Glutamic acid	6.5298 g
Sodium, Na	13645.1211 mg
Fatty acids, total saturated 16:1 undifferentiated	11.6225 g
Total lipid (fat)	375.9596 g
Manganese, Mn	1.4549 mg
Fructose	5.5413 g
Proline	1.5076 g
Fatty acids, total saturated 16:0	82.0662 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	12.3589 g
Choline, total	1339.4997 mg
Sugars, total	40.1633 g
Serine	1.1918 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	47.5424 g
Fatty acids, total saturated 20:4 undifferentiated	1.3058 g
Vitamin B-6	3.5808 mg
Selenium, Se	334.3898 g
Ash	43.8705 g
Vitamin D	40.8241 IU
Fatty acids, total saturated 18:1 undifferentiated	159.9586 g
Pantothenic acid	3.862 mg
Phenylalanine	1.2154 g
Copper, Cu	5.3605 mg
Betaine	7.4455 mg
Thiamin	3.6887 mg
Retinol	544.0012 g
Methionine	0.436 g
Iron, Fe	30.9392 mg
Carbohydrate, by difference	74.407 g
Phosphorus, P	3788.7439 mg
Folate, total	419.1876 g
Tocopherol, gamma	0.1509 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Fatty acids, total saturated 22:1 undifferentiated	0.002 g
Lycopene	3.02 g
Alanine	1.7768 g
Cholesterol	1296.7656 mg
Valine	1.4657 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	40.3777 g
Glycine	1.9559 g
Carotene, alpha	9182.546 g
Glucose (dextrose)	7.8199 g
Fatty acids, total saturated 14:0	4.8126 g
Zinc, Zn	23.6624 mg
Isoleucine	0.958 g
Fatty acids, total saturated 12:0	0.7279 g
Fatty acids, total polyunsaturated	46.391 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	2.124 g
Tocotrienol, alpha	0.1731 mg
Vitamin A, IU	47016.7184 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	419.1876 g
Tryptophan	0.1863 g
Vitamin C, total ascorbic acid	125.474 mg
Phytosterols	50.116 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0149 g
Fatty acids, total saturated 6:0	0.0003 g
Starch	3.6608 g
Tyrosine	0.6136 g
Vitamin B-12	19.4488 g
Vitamin K (phylloquinone)	86.0229 g
Fatty acids, total saturated	135.9332 g
Histidine	0.4743 g
Fatty acids, total monounsaturated	173.8975 g
Threonine	1.4228 g
Folate, food	419.1876 g
Vitamin D (D2 + D3)	0.9072 g
Cryptoxanthin, beta	1.975 g
Vitamin D3 (cholecalciferol)	0.9072 g
Vitamin E (alpha-tocopherol)	12.2826 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	498.1926 mg
Lysine	2.448 g
Potassium, K	6534.8598 mg
Cystine	0.4857 g
Fluoride, F	12.4986 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	3392.9357	0	365.1488
Carrot	2	104.96	24.5248	0.6144
Onion	2	128	29.888	0.32
Tomato	2 cups	82.8	18.36	0.72
Mustard	1 tablespoon	0.945	0.1634	0.0147
Pepper	1 teaspoon	5.773	1.4708	0.075
celery rib	2	1613.8703	0	9.0667
salt pork	1 lb	3392.9357	0	365.1488
moose rump roast	4 lb	1613.8703	0	9.0667