Baked Elk (Moose, North America), Other Venison, or Other Large Game

Similar to the method used for Hawaiian Steam/Braised Pork-- this method keeps the seasoning and moisture sealed in.
Instructions:
1. Lard the meat, and rub well with crushed garlic and either 4 whole allspice berries or a few crushed juniper berries.
 2. Sprinkle with 1/2- 1 cup red wine and 2 tablespoons maple syrup or brown sugar. Add 1 large onion ( large dice), and 1 or 2 bay leaves. Marinate for several days in refrigerator, turning frequently.
3.  Remove meat and discard marinade.
4. Thoroughly saturate 3 sheets of butcher paper with lard or cooking oil. Lay 1 sheet over meat. 
5.Make a thick paste of flour and water, coat the sheet of paper which is lying over meat, with paste. Lay the other 2 sheets of paper over this and wrap securely around meat. Tie with butcher cord.
6. Bake at 325 F about 35 minutes to a pound.
Optional: During the last 1/2 hour of cooking, crack open dried out paste, and discard. Baste roast generously with butter, dust lightly with flour, return to oven and bake (uncovered) until golden brown.