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  1. ThunderStick300MAG

    ThunderStick300MAG New Member

    Jul 6, 2007
    Wallburg, NC
    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

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