Elk Roast Recipes

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Potted Elk Roast

1 3- to 4-pound elk rump roast

3 tb Butter

1/4 lb Potatoes, peeled and cut into chunks

1/4 lb Carrots, peeled and cut into chunks

1/4 lb Onions, peeled and sliced

1/4 Green pepper, seeded and cut into cubes

1 pk Onion soup mix

Salt and pepper to taste

1/4 c Red wine

1/4 c Water

2 tb Flour

Trim off fat and silver skin from meat. Melt butter in heavy skillet over medium heat. Brown meat on four sides. Remove meat from skillet and place in a large crock pot. Add remaining ingredients, except flour. Cook on low for 8 hours or until meat falls apart with a fork.

Remove meat and vegetables to serving platter. Keep warm. Blend flour into 1 cup broth. Place in saucepan with remaining broth and bring to boil. Cook, stirring constantly, for 2-3 minutes, or until thick. Serve with sliced meat and vegetables. Serves 4-6.

Elk Roast in Gin

1 Elk Roast

Marinade:

1 md Onion

1 tb Salt

5 Peppercorns

2 cl Garlic

1 md Carrot, sliced

2 Stalks celery, sliced

1 c Cider Vinegar, mild

1 c Beef bullion

1 c Gin

The gin helps the flavor of the elk and after cooking there is no alcohol. Combine all ingredients except Gin. Boil about 5 minutes, remove from flame, add gin and cool. Place roast in marinade to cover. Let stand in refrigerator for 12 or more hours. Remove from marinade and place on roasting rack in preheated 250 degree F. oven with blanket of purchased beef suet for 2 1/2 -3 hours. Remove from suet for the last 30 minutes of cooking and baste roast with pan drippings.

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