ELK IN CIDER
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.22, Andi Flanagan, Seward, AK |
Prep Time:
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Varies
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Ingredients |
Utensils |
| 3 pounds boneless elk roast |
Glass or ceramic bowl |
| 3 cups apple cider (or more as
needed) |
Dutch oven |
| 1 tablespoon whole peppercorns |
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| 1 tablespoon whole cloves |
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| 1 tablespoon whole or 1/2
teaspoon ground allspice |
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| 1/2 teaspoon dry mustard |
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| 3 bay leaves |
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| 1 tablespoon oil |
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| 1
large onion, chopped |
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Directions
Place meat in glass or ceramic bowl and add enough cider to cover
Add peppercorns, cloves, celery seed, allspice, dry mustard and bay leaves
Refrigerate overnight, turning meat occasionally in marinade
Lift meat out and wipe off any clinging spices
Strain and reserve marinade
Heat oil in Dutch oven and brown meat on all sides, adding onion halfway
through
Pour in enough of marinade to come to 2 inches
Cover and simmer for 3 hours or until meat is tender
Serve with sweet potatoes cooked in the juices, and hot buttered greens |
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