Elk: Herb Roast
Source of Recipe
Matt Lemmon
Recipe Introduction
"Here is a recipe that I found to be very good with any kind of roast, especially Elk.� But it is also good Deer, Antelope, and Caribou"
List of Ingredients
3-4 pound rump, lion, or rib roast
1 tablespoon cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
2 teaspoons marjoram
1 teaspoon dried thyme
2 teaspoons dried rosemary
1 teaspoon powdered garlic
1 cup apple juice
1 cup water Recipe
Preheat oven to 325 degrees.�
Dry the roast and cut several slits in it,about 1/2 inch deep.�
Rub the roast well with oil, then sprinkle it with the salt and pepper.�
Mix the flour, marjoram, thyme, rosemary, and garlic; then
pat this mixture onto the roast and stuff it into the slits.�
Insert a meat thermometer into the roast.�
Pour the apple juice and the water into ashallow pan of suitable size to hold the roast.�
Put the roast directly into the liquid, then put, uncovered, into the oven.
Bake about 1 hour, until flour mixture adheres to meat.�
Baste and bake for another hour, basting several more times.�
The meat thermometer should read
160 degrees for medium doneness; 170 for well done.
|
|
member logon
