| 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
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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. |
