Little Spirit Moon Little Spirit Moon is the time we celebrate our ancestors and those who have moved on recently. We feast them as they travel westward. We also welcome the winter as it approaches and prepare for the story telling time around the fires that keep us warm. It is a time to come together and share our stories. Sirloin Moose Roast 6 cloves garlic (or more if desired) 1/2 cup beef broth 2-3 strips bacon Sprigs of fresh thyme 1 medium onion, quartered Pre-heat oven to 350 F. Remove all fat and silver skin from roast. This usually involves cutting the butcher twine and retying. This step is very important so as to reduce the Wild Game taste. Insert garlic into ends of meat by inserting a sharp kitchen knife into roast then using your finger push garlic in to meat. Brown roast in a skillet pre-heated with olive oil. Place roast in a covered roasting pan. Add beef broth. Lay strips of bacon over roast. Add onion to pan. You may also want to add your vegetables at this point or cook them separately. Cook your roast covered for about 25 minutes per pound until you reach your required doneness. Note: When done remove from oven, let stand for 5-10 minute before cutting. If you don’t do this all the juice will run out of the meat. Once set; use a sharp carving knife to carve your moose roast. It is important to cut any roast across the grain of the meat. That way you take advantage of getting the meat the most tender. December 1: World AIDS Day December 6: National Day of Remembrance and Action on Violence Against Woman
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