| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Big kevin l, New |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Elk; a roasting joint (3 |
|
|
To 4) |
|
|
; (If you cannot |
|
|
; obtain Elk then try |
|
|
; venison or good |
|
|
; lean beef) |
| 8 |
|
Cloves garlic; sliced |
| 1 |
|
Knob of fresh ginger; sliced |
| 1/4 |
c |
Red wine |
| 2 |
tb |
Whiskey |
| 3 |
tb |
Vinegar |
| 2 |
c |
Coffee |
| 5 |
|
Rashers of fatty streaky bacon |
|
|
Salt and pepper to taste |
| 1/2 |
ts |
Sage |
| 1/4 |
ts |
Thyme |
| 1 |
|
Bay leaf |
INSTRUCTIONS
1 Cut slits into the roast and stuff with slices of ginger, garlic and
onion. Place the roast in a sealable container. Mix the wine, 2 cups
coffee, 3 tbsp vinegar and 2 tbsp whiskey.
2 Pour this mixture over the roast and marinate in the fridge
overnight, turning several times. Preheat the oven to 350f. On the
stove on a medium heat, brown a piece of bacon in a heavy oven or
roasting pan.
3 Remove the roast from its marinade, reserving the liquid, and brown
in the pan, turning to sear both sides. Lay the four other bacon
pieces over the roast in the pan. Sprinkle with salt and pepper. Add
the sage, thyme and bay. Pour the marinade over the roast.
4 Cover the meat and roast for 1 1/2-2 hours until tender. Remove the
meat to a cutting board. Use the pan drippings for a sauce. Serve the
roast sliced with mashed potatoes and the sauce.
Converted by MC_Buster.
Recipe by: Big Kevin Little Kevin
Converted by MM_Buster v2.0l.
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