Moose stew

1. Fill the moose meat with cold water. Let it soak for 1-1.5 hours. Add a little salt to the water.
2. Cut the moose and pork into large enough pieces.
3. Cut the fat into cubes, heat it in a preheated frying pan, but do not fry, leaving small whole pieces.
4. In half-liter jars (you will need 7 pieces in total), pour pepper peas on the bottom, pour into each tablespoon of melted pork fat with pieces of lard.
5. Put a layer of moose meat in the jars, sprinkle with salt, then lay out a layer of pork, add salt again.
6. Put the last layer of moose meat again. It is necessary to put so much meat that it is below the edge of the jar by a couple of centimeters.
7. Fill the jars with cold water so that it covers the meat.
8. Cover the jars with lids (you do not need to twist them), put them on a baking sheet in a cold oven.
9. Turn on the oven to warm up to 180 degrees. Wait until the liquid in the jars boils. Reduce the heat to 150 degrees.
10. Cook the stew for 4.5 hours. During the first three hours of cooking, you can pour water into the jars a little bit (if necessary).
11. Put 2 whole garlic cloves and 1 bay leaf in each jar. Cover the jars with lids again, cook the stew for another half hour.
12. For long-term storage, roll up the jars hot, letting them cool in the heat. If you do not plan to store the stew for a long time, let it stand in the oven turned off until it cools down almost completely, then tighten the lids. In this case, the stew should be stored in the refrigerator for no more than 1 month.