SWEET & SOUR
ELK
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.32, Jerry & Hope Brensinger,
Mountain Home, ID |
Prep Time:
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1 1/2 hours
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Ingredients |
Utensils |
| Elk roast |
Large mixing bowl |
| 1 package onion soup mix |
9X13 inch pan |
| 1/4 cup water |
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| 12 ounce apricot preserves |
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| 1/2 cup Russian or Catalina
salad dressing |
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| 1/4 cup brown sugar |
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| 1
tablespoon cider vinegar |
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Directions
Combine soup and water and let stand for 15 minutes
Add apricot preserves, salad dressing, brown sugar and vinegar
Salt and pepper meat
Place in greased 9X13 inch pan and pour sauce over meat
Cover and bake at 350°F for 45 minutes
Uncover and bake for 30 to 40 minutes longer |
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