Frank's Recipes! Elk Roast in Gin

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Elk Roast in Gin

Yield: 1 Roast

1 Elk Roast

Marinade:
1 med Onion
1 tablespoon Salt
5 Peppercorns
2 clove Garlic
1 med Carrot, sliced
2 Stalks celery, sliced
1 cup Cider Vinegar, mild
1 cup Beef bullion
1 cup Gin

Combine all ingredients except Gin. Boil about 5 minutes, remove from flame, add gin and cool. Place roast in marinade to cover. Let stand in refrigerator for 12 or more hours. Remove from marinade and place on roasting rack in preheated 250 degree F. oven with blanket of purchased beef suet for 2 1/2 -3 hours. Remove from suet for the last 30 minutes of cooking and baste roast with pan drippings.

NOTE:
Like all game, elk is lean and can be tough if not cooked properly. But it seldom gamey and tastes more like beef than deer or moose. It benefits from marinading, larding and barding. A suet cap is a great idea.

Slow roasting is a good technique. I start mine off in a preheated 500 for a few minutes to brown, then put on the suet and reduce the heat to 250. Depending on the size of the roast I might roast for up to five hours.

Venison marries well with juniper berries; gin is a handy expediency. I cut back on the vinegar and/or add a little dark brown sugar to the marinade.