Weekend Recipe: Elk In Cider

If you want a simple and tasty way to prepare your elk roast, or any other roast for that matter, this recipe is your ticket.

Indigence:
3 lbs. boneless elk roast
3 cups apple cider (or more as needed)
1 T. whole peppercorns
1 T. whole cloves
1 T. celery seed
1 T. whole or 1/2 tsp. ground allspice
1/2 tsp. dry mustard
3 bay leaves
1 T. oil
1 large onion, chopped

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.

Bonus Video: Awesome Archery Elk Kill


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