"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Venison or Elk Roast Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Venison or Elk Roast, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
any size Elk or Venison Roast at least 2 pounds
flour to dust meat with
salt and pepper generous amount
herb seasonings any you like. We like the type you grind. Provence Herbs Mill (marjoram,oregano,rosemary,savory,thyme)
Garlic powder
onion powder

Directions:
Directions:
Brown flour meat in a hot heavy pan with oil (about 1/2 inch of oil) with lid. ( I use a dutch oven) Then sprinkle heavy with all spices. Brown all of meat. Put in beef suet if you like. Or you can add a piece of pork. The wild game has no fat so usually you add some to the pan. Add cut up veg. Like carrots, onions, celery, potatoes. Cook on low heat 275 degrees for 4-5 hours. If your meat is tough you can tenderize it with 1/4 c of apple cider vinegar. This would be added with the vegetables. This recipe also works well for beef pot roast. The trick is long and slow.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

190W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!