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Sweet & Sour Elk Pot Roast

   1 tablespoon vegetable oil
   4 lb. Elk chuck roast, tied if necessary
   2 large onions, sliced
1/4 cup sugar
1/4 cup honey
1/4 cup lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon ground cloves
   1 teaspoon salt
1/2 teaspoon freshly ground pepper
   3 medium carrots, cut into 2-inch pieces
   1 lb. red potatoes, cut into 2-inch pieces

                       8 servings
                                                                    


Heat oven to 325 degrees F.  In 6-quart Dutch oven, heat oil over medium-high heat.  Add roast.  Cook roast for 7 to 10 minutes, or until browned on all sides, turning frequently.  Remove from heat.  Drain.  Add onions.

In 2 cup measure, combine sugar, honey, juice, peel and cloves.  Pour mixture over roast and onions.  Sprinkle roast evenly with salt and pepper.  Cover tightly.

Roast for 1 hour, basting occasionally with pan juices.  Add carrots and potatoes, pushing them into the pan juices.  Continue roasting for 1 1/2 to 2 hours, or until meat and vegetables are tender.  Serve roast with pan juices.

TIPS:

For a reduced sauce, remove roast and vegetables from Dutch oven.  Boil pan juices over medium-high heat until desired consistency.

To make gravy from pan juice, strain 2 cups liquid from pan juices; discard remainder.  Return 2 cups liquid to Dutch oven.  In 1 cup measure, combine 1/4 cup all-purpose flour and 1/3 cup water.  Gradually whisk flour mixture into pan juices.  Bring to a boil over medium-high heat.  Cook for 1 to 1 1/2 minutes, or until thickened, stirring constantly.  Add salt and pepper to taste.

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