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Hunter's Elk Roast
RUB:

   6 juniper berries, crushed
   1 teaspoon dried marjoram leaves
   1 teaspoon dried thyme leaves
   1 teaspoon salt
1/2 teaspoon freshly ground pepper

   2 lb. Elk top round roast
   1 tablespoon vegetable oil
   1 medium onion, chopped (1 cup)
   1 cup dry red wine
   2 tablespoons plus 1 teaspoon red wine vinegar, divided
1/2 cup half-and-half
   1 tablespoon red currant jelly

                         6 to 8 servings



In small bowl, combine all rub ingredients,  Pat roast dry with paper towels.  Press and spread rub mixture on all sides of roast.  Place roast in sealable plastic bag.  Refrigerate several hours or overnight.

Heat oven to 350 degrees F.  In 6 quart Dutch oven, heat oil over medium-high heat.  Add roast and cook for 5 to 6 minutes, or until browned on all sides, turning roast occasionally.  Add onion, wine and 2 tablespoons vinegar to Dutch oven.  Roast to desired doneness 20 to 30 minutes per lb., basting occasionally with pan juices.  Remove roast from pan.  Tent with foil.  Set aside.

Strain pan juices through fine-mesh sieve.  Return juices to Dutch oven.  Bring to a boil over medium-high heat.  Simmer for 8 to 10 minutes, or until liquid is reduced to 1/4 cup.  Stir in half-and-half, jelly and remaining 1 teaspoon vinegar.  Cook for 1 to 2 minutes, or until sauce is hot and smooth.  Serve sauce over sliced roast.

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