Elk Roast La Vivian Recipe

Elk Roast Directions

Mix in large bowl add the minced garlic, chopped celery, bay leaves, peppercorns, salt, chopped onions, vinegar and red wine.
Mix well.
Trim all visible fat off of the elk roast.
Place roast into a large glass bowl or plastic bag.
Pour marinate over the elk roast.
Turn to coat all sides of the elk meat.
Cover and refrigerate elk roast for 24 – 48 hours, turning meat occasionally.

Remove elk roast from marinate after desired amount of marinating time.
Strain the marinate, discarding all solids.
Heat the oil in a dutch oven.
Add the elk roast and brown well on all sides.
Add the strained marinate.
Cover pot and simmer for allotted time or until the elk roast is tender.
Add vegetables and cook for additional 30 minutes or until vegetables are tender.
Remove elk and vegetables from pan and arrange on a serving platter.

Recipe Serves: 8 – 10