SMOKED ELK ROAST
WITH BRANDY MARINADE
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.35, Scott Amick, St. Louis, MO |
Prep Time:
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Varies
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Ingredients |
Utensils |
| 6 - 8 pounds elk roast |
Large glass dish |
| 3/4 cup brandy |
Smoker |
| 1/4 cup olive oil |
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| 1/2 cup Heinz 57 |
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| 1/4 cup A-1 sauce |
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| 1 3/4 cup red wine |
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| 2/3 cup water |
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| 1 cup chopped green onion |
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| 1/2 teaspoon liquid smoke
flavoring |
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| 1/2 tablespoon black pepper |
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| 1/4 teaspoon cayenne pepper |
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| 5 cloves garlic, finely chopped |
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| Pinch
of allspice |
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Directions
Set roast aside and mix remaining ingredients well in a large glass
dish
Place roast in marinade and cover
Refrigerate for 2 day, rotating roast often
Remove roast and place on lightly oiled wire rack in smoker
Cook slowly until meat thermometer reads 165°F
Slice and serve |
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