Sterling Run Elk - The Firearms Forum

ThunderStick300MAG · 10-25-2007, 10:09 PM

6-8 lbs. elk roast
1 teaspoon salt
1 teaspoon pepper
1/4 cup flour
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon rosemary
2 cloves garlic crushed
1 cup apple cider
1 cup water

Cut several slits in roast. Combine S & P, flour, marjoram, thyme rosemary, and garlic with enough water to make a paste. Rub paste on roast pushing some into the slits. Place meat in large Dutch oven. Add cider and water to pan. Bake, covered, over medium-hot coals for 1 hr. Baste roast with pan juices, cover, and bake another 2 hours, or until meat is tender. Baste several times during cooking. Serve sliced thinly. Thicken pan juices to serve as gravy over meat. SERVES: 12-14

10-25-2007, 10:09 PM	#1
ThunderStick300MAG V.I.P. Member Join Date: Jul 2007 Location: Wallburg, NC Posts: 177	Sterling Run Elk 6-8 lbs. elk roast 1 teaspoon salt 1 teaspoon pepper 1/4 cup flour 1 teaspoon marjoram 1 teaspoon thyme 1 teaspoon rosemary 2 cloves garlic crushed 1 cup apple cider 1 cup water Cut several slits in roast. Combine S & P, flour, marjoram, thyme rosemary, and garlic with enough water to make a paste. Rub paste on roast pushing some into the slits. Place meat in large Dutch oven. Add cider and water to pan. Bake, covered, over medium-hot coals for 1 hr. Baste roast with pan juices, cover, and bake another 2 hours, or until meat is tender. Baste several times during cooking. Serve sliced thinly. Thicken pan juices to serve as gravy over meat. SERVES: 12-14 __________________ There is a WORLD of difference in seeing the round hit a paper target and one that changes the targets expression. -->