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.
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.
lame and cool.
Place roast in marinade to cover.
Let
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.
owels, pat dry the pot roast. Turn roast fat side up. With
Preheat oven to 300 degrees.
Place roast in ungreased baking (roasting) pan, 9x11x2
Preheat oven to 350\u00b0F.
Rub
Place pork roast in a Dutch oven.
Salt and pepper to
RIB ROAST:
Preheat oven to 325\u00b0F.
Preheat oven to 500\u00b0.
Place meat in shallow open roasting pan.
Sprinkle with flour; rub into meat.
Season generously with salt and pepper.
Place a tent of foil loosely over top of roast. Place in hot oven.
Roast for 9 minutes (medium) per pound.
When roasting time is up, turn off oven heat.
Do not open oven door. Let roast remain in oven for at least 1 hour.
Trim fat from poik loin. In a plastic bag or shallow
ith a sharp knife, cut roast between the strings into four
Preheat oven to 325\u00b0.
Trim off excess fat.
Combine all ingredients together.
Rub roast with mixture.
Place meat in a shallow roasting pan, fat side up.
Roast, uncovered, in oven for 2 1/4 to 2 3/4 hours or until the meat thermometer registers 170\u00b0.
Marinate roast with Italian dressing, turning occasionally and make sure it stays moist.
Next day, place roast in oven cooking bag and add potatoes, carrots, onion, salt and pepper to taste. Add 1/4 cup Italian dressing mixed with 1/4 cup water.
Close bag and cook according to directions on box or any any other roast cooked in oven bag.
Rinse pork with cold water.
Preheat oven to 350 degrees.
Poke holes, about 5, in pork roast.
Place garlic in holes.
Mix dry soup mix with 2 cups warm water.
Pour over roast.
Roast covered in oven for three hours.
Wash and chop vegetables.
Arrange in the bottom of a roaster. Mix water, flour, salt and pepper.
Pour over vegetables.
Place roast on top of vegetable.
Spread horseradish all over roast. Roast covered in oven at 350 degrees for 1 hour and 30 minutes. Serve with Yorkshire Pudding.
Preheat oven to 375\u00b0.
Place seasoned roast, uncovered, in oven for 1 hour.
Turn oven off and do not open oven door.
Forty minutes before serving, turn oven on.
Preheat oven to 475\u00b0.
Place roast on grill pan and season. Cook fat side up.
Use garlic inserted into slits in the fat, freshly ground black pepper, paprika, seasoned meat tenderizer, etc.
Place in oven uncovered with a meat thermometer inserted into the center.
Cook 30 minutes.
Reduce heat to 325\u00b0 or 350\u00b0. Cook to your taste.
Medium-rare usually takes 2 hours.
Let stand about 15 minutes before cutting with an electric knife.
Mix au jus according to package directions.
Rub inside of turkey with salt and pepper.
Rub skin with butter.
Fill turkey loosely with stuffing or prepare in a casserole.
Wrap turkey in foil.
Pour wine, brandy and herbs over turkey before closing foil tight.
Roast turkey in hot oven (400\u00b0) for 3 1/2 hours.
Fold foil back and roast for 30 minutes or until turkey is brown.