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Elk Pot Roast
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Submitted by:
Jimmy |
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Elk is more popular in the Northwest U.S. It can be hard to find if you don't shoot it yourself |
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INGREDIENTS:
- 5 pound(s) , Elk Roast
- 0 as needed , Flour
- 0 to taste , Salt and Pepper
- 2 large , Onions Sliced
- 1/2 cup(s) , Water
- 1/4 cup(s) , Ketchup
- 1/3 cup(s) , Sherry
- 1 large , Garlic Clove Minced
- 1/4 teaspoon(s) , Dry Mustard
- 1/4 teaspoon(s) , Marjoram
- 1/4 teaspoon(s) , Rosemary
- 1/4 teaspoon(s) , Thyme
- 1 whole , Bay Leaf
- 2 ounces , Mushrooms Sliced
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| Instructions: |
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Dredge meat in flour; brown slowly. Season with salt and pepper; add onions. Mix remaining ingredients; pour over roast. Cover and simmer slowly for 2-3 hours. Remove roast from pan; add more water and thicken for gravy. 8-10 servings. |
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