SC - Elk recipe-OOP

[LrdRas at aol.com]

In a message dated 1/20/99 11:56:18 AM Eastern Standard Time,
Deborah.Schumacher at iac.honeywell.com writes:

<< I had been  hoping That  the esteemed Ras would come forward with
 suggestions on the preparation of Elk , but I guess I was wrong. 
 
 
 Zoe Valonin the spice trader ( does this make me a medieval spice girl???) >>

Tsk! Tsk! Oh, ye of little faith! :-) This recipe was intended originally for
venison but the only time I ever had elk given to me I used this recipe and it
was WONDERFUL!!!!!:-) Enjoy.

Marinated Elk Roast

5 lb elk roast
2 cups Dry red wine
4 ozs Olive oil
2 Bay leaves
4 cloves garlic, chopped
2 tsps Dry mustard
1 tsp Rosemary, crumbled
1 tsp Salt
1 tsp Black pepper, coarsely ground
4 slices Bacon
3 T Flour
4 ozs Red currant jelly

Place the roast in a deep bowl. Combine the wine, oil, bay leaves, garlic,
mustard, rosemary, salt and papper, and pour over the elk. Cover with foil and
refrigerate two days, turning the meat several times.

Preheat oven to 435 deg F. Drain the elk and reserve the marinade. Place the
meat on a rack in a shallow pan and cover with the bacon strips. Roast for 30
mins., basting several times with the reserved marinade, then reduce the heat
to 350 deg F and continue to roast for another 40-60 mins. until interior
temperature reaches 130 deg F (rare), 140 deg F (medium) or higher (well-
done).

Put the roast on a serving platter and keep warm. Set the roasting pan on a
burner, add the flour to the pan drippings, and cook until it is browned.
Strain the remaining marinade and stir into the pan, cooking until smooth and
thickened. Add the currant jelly; cook only until the jelly is melted and
blended with the sauce. Carve at the table the way you would a roast of lamb,
with the gravy in a sauceboat. - The Fanny Farmer Cookbook (New Edition)

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