|
Click on logo to go to their website
| |
|
Caveman’s Edible
Elk Roast |
Ingredients
|
4 lbs Elk roast meat
2 TBS flour
3 Cloves of garlic, minced
1 package of dry onion soup
¼ cup vinegar
1 can of tomatoes 14oz
Marinade
½ cup vinegar
2 cloves garlic minced
1 tsp salt
¾ cup dry red wine |
Cooking Instructions
|
Place meat in large bowl and fill with water. Let stand in
refrigerator for 8 hours then discard water and rinse meat.
Place meat back in bowl. Mix marinade with enough water to
cover meat in bowl. Let stand in refrigerator over night.
Season meat with salt, meat roll in
the flour and brown in hot skillet. Place in crock pot
cooker and add remaining ingredients. Cover and cook on low
for about 10 to 12 hours. (If not using crock pot, place
meat in large pot and cook on low for about 2 1/2 to 3
hours, depending on heat.) (Meat is done when it pulls apart
easy and is tender.)
Marinade
Mix ingredients together in a large
bowl and cover elk meat with water and marinade mixture. Use
just enough water to cover meat
Yields 6 servings
|
Comments
|
|
