A camping recipe from Rod Treweek. I use a propane slow cooker (Coleman Road-Trip), but I could see this working in a Dutch oven over a campfire or wrapped up in some foil and slow cooked over coals provided the roast is on the small side. Cooking time would be much, much less and require some diligent oversight on your part for the non-slow cooker methods. Your mileage may vary, just make sure to add some salt-pork or suet, as the temperature increase will dry the roast out, if there's not some extra fat in there.
Prep Time: 24 hours,
Cook Time: 8 hours,
Ingredients:
- 5 pound elk roast
- 2 medium onions
- 2 carrots, scraped and sliced
- 2 stalks celery with leaves, chopped
- 6 parsley sprigs, minced
- 1 bay leaf
- 2 cloves garlic, crushed
- 8 whole peppercorns
- 1 teaspoon sea salt
- 2 whole cloves, or substitute nutmeg
- 1/2 cup wine vinegar
- 2 cups port wine, or bordeaux
- 1/2 cup olive oil (Olio Santo is nice)
- 6-8 chunks of salt pork
Preparation:
This recipe comes courtesy of a recipe found in the Butte's Heritage Cookbook out of Butte Montana with some slight variation on my part. Pretty straight-forward, although there is some prep, you'll do this in advance of your outing. Make 6-8 small slits in the roast and shove some crushed garlic and salt pork into each of the slits. Sometimes an elk roast comes in a couple pieces, so often I'll just sandwich the salt pork and garlic between the two large pieces and then use some toothpicks to fasten some additional salt pork chunks on top and hold everything together. After this, it's on to the marinade. Blend all the other ingredients together in a large bowl. Stir well and let flavors blend before adding the meat. Marinate over-night, preferably refrigerated. Turn the meat at least twice. There should be enough marinade for about five pounds of meat. Cook in the slow cooker on LOW for 8-10 hours. After you get back from chasing wild animals around all day, you'll have a delicious one waiting for you back at camp slow-cooked to perfection.Servings: 6-8
