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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Venison or Elk Roast Recipe

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This recipe for Venison or Elk Roast is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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.

 

 

 

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