Elk Rosemary Food

ELK ROSEMARY

Elk Rosemary image

Number Of Ingredients 11

Ingredients

5 to 7 pounds elk venison roast
4 to 6 cloves garlic, diced and thin sliced
2 to 3 pounds small red potatoes
2 pounds carrots, scrubbed and sliced diagonally in 1-inch chunks
1 to 2 medium onion, quartered
1 cup burgundy wine (more if you need it)
1 cup water or soup stock
1 bunch parsley
olive oil
salt and pepper
2 to 3 tablespoons fresh rosemary

Steps:

Place a 14-inch Dutch oven over 8 - 10 briquets and add 1/4 cup olive oil. Salt and pepper or season the roast to taste. Saute garlic and then lightly brown the roast on all sides. Add the wine and soup stock to the Dutch oven along with half the onions. Sprinkle part of the rosemary over the roast. Place 14 - 16 briquets on the lid and cook for 30 - 45 minutes. At this point check your liquid. There should be at least 1-2 inches around the roast. Add water if needed. Place the carrots and potatoes around the roast and continue cooking for another 30 - 40 minutes. Be ready to add more charcoal if your coals begin to look too puny. I like onions only slightly cooked so, I'll add the rest of my onions and sprinkle with the rest of the rosemary about fifteen minutes before I take the roast off the heat. Your roast should be medium to well done after 1 1/2 - 2 hours. Decrease cooking time accordingly for a rare to medium rare roast. Pull the roast out of the Dutch oven and let rest for a few minutes before slicing. Serve the vegetables right from the Dutch oven and spoon the liquid over the meat and veggies.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp

Nutrition Facts : Nutritional Facts Serves

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