lame and cool.
Place roast in marinade to cover.
Let
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.
e liquid.
Place pork roast in bag, and pour brine mixture
Bring roast to room temperature and sprinkle with salt and pepper.
Place on rack on shallow roaster.
Preheat oven to 375\u00b0. Place roast in oven for 1 hour.
Do not open oven door.
After cooking 1 hour, turn off heat.
Do not peek.
May be left all day. Before serving, still not having opened oven door, turn on oven to moderate 350\u00b0.
Put Boston butt roast in crock-pot.
Fill halfway with water. Add remaining ingredients, stir and cook on low for approximately 8 hours or until very tender.
>oven to 425 degrees F for 15 minutes.
Coat roasting pan in
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.
efore serving, place ROOM TEMPERATURE roast in a shallow pan, fat side
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!
emove thighbone. Reserve thighbones for gravy.
Rub interior
Allow roast to stand at room temperature for at least 1
Preheat oven to 350\u00b0F.
Heat
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.
>roast with your favorite seasoning(s) and re-wrap in
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.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
orm a paste.
Place roast in pan and spread paste with
Allow roast to stand at room temperature for at least 1 hour.
Heat oven to 350\u00b0.
Spray oblong baking dish with Pam.
Place roast (bone down) in dish.
Sprinkle with salt and pepper.
Roast in oven 20 to 30 minutes per pound or until done.
Last 30 minutes of roasting time, cover roast lightly with foil.
Place cornbread dressing lightly around roast and return to oven, for remaining 30 minutes.
In a small bowl mix together