Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.
Combine all the marinade ingredients.
Boil about 5
Whisk together the ketchup, brown sugar, mustard powder, lemon juice, liquid smoke, onion powder, garlic powder, celery salt, black pepper, Worcestershire sauce, nutmeg, and hot pepper sauce in a bowl. Place the elk roast into a large slow cooker, and pour the sauce overtop.
Cover, and cook on High until the meat shreds easily with a fork, about 5 hours. Shred, and serve on the hamburger buns.
bowl until marinade is well mixed. Place elk steak in a
Salt and pepper roast and put in ungreased roast pan with lid. Mix mushroom soup with 1 can condensed milk.
Add dry soup mix. Stir to mix well.
Pour over roast in 300\u00b0 oven for 2 hours or until done.
Preheat oven to 350.
Place meat in a 9x13 inch pan or roasting pan.
Cover with onion slices.
In a bowl, combine the chili sauce, brown sugar, garlic, and beer.
Pour over the meat.
Bake for 31/2-4 hours.
Add barbecue sauce to any leftover meat, sliced, and serve on crusty rolls!
In a lightly oiled pan, Fry elk and onion until the outside of the meat is seared.
Place all ingredients (except corn starch) into your stew pot or crock pot. and cook until tender. (4-5 hours in a crock pot, 2-3 hours in oven at 350F).
Thicken with a slurry of corn starch and water prior to serving.
Consider using corn starch as a thickening agent whenever possible, especially if you have (or are serving guests) with gluten intolerance.
Place Roast in a shallow pan and
Place meat and onion in bowl or pan with lid.
For marinade, in container, combine vinegar, catsup, oil and seasonings.
Seal, shake well.
Pour marinade over meat.
Seal and refrigerate 2 to 24 hours (keeping meat covered).
Marinate the animal 4 to 6 hours; drain and blot dry inside and out.
Reserve the marinade liquid.
Put the coon in a large pot; cover with cold water to which has been added 1/2 cup per quart of the strained marinade.
Stick the cloves in the onion. Quarter the carrots; add them and the bay leaves, chili pod and salt to the pot.
Cover; simmer slowly for 1 1/2 to 2 hours. Remove the raccoon; drain and blot dry.
Pat roast all over with black pepper and poppy seed.
Mix all ingredients together.
Pour over roast.
Cover and marinate in refrigerator for 2 days.
Cook (covered) for 3 to 4 hours at 300\u00b0 or until done (with marinade).
Use marinade for sauce when serving.
Put roast in Brown-in-Bag. Cover generously with Worcestershire sauce.
Mix dry ingredients and cover all sides of the roast.
You may or may not need all the mixture.
Put the onion slices on the top of the roast and seal in the bag. Refrigerate, turning occasionally, for 4 or 5 days.
Bake slowly at 250\u00b0 to 300\u00b0 until internal temperature reaches 170\u00b0 to 180\u00b0 on meat thermometer.
ixture all over the beef roast taking care to really rub
Let rib roast stand at room temperature 1
For the marinade:
Combine the beer, hoisin,
Rinse thawed roast under cool water.
Place roast in large bowl; combine all ingredients together.
Pour over roast, turning roast several times.
Cover and place in refrigerator overnight, turning 2 to 3 times.
Place meat in Dutch oven and pour the marinade over roast.
Cover and cook at 300\u00b0 for 4 to 5 hours or until tender.
Baste occasionally.
Place meat on platter.
Add flour to remaining liquid; simmer, stir to thicken and serve as gravy.
Combine red wine, peanut
oil, Worcestershire sauce and lemon pepper.
Place roast in small pan and pour marinade over the roast.
Make sure it is
completely
covered.
Marinate in refrigerator for 16 hours.\tCook in
Dutch\toven
on low heat, about 300\u00b0 for 2 hours or until tender.
Choose leg or saddle.
Makes enough for family of 4.
Allow 1/2 pound of meat per person.
Season with garlic, pepper and salt.
Rub meat with flour.
Place on rack in open roasting pan. Roast for 15 minutes at 425\u00b0.
Reduce heat to 325\u00b0 and cook 30 minutes per pound.
If layer of fat is thin, place several bacon strips on top.
May use this recipe for elk or beef also.
If venison flavor is too strong, flavor may be improved by standing for 1 hour in a mixture of olive oil and lemon juice or use French dressing.
inutes each side. If using elk meat pieces I only do
Remove any white membrane from roast. Put roast in a shyallow dish. Combine