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.
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