BULL-PACS - Enjoy Your Meat - Tender and Tasteful Roasts

Enjoy Your Meat
TENDER AND TASTY ROASTS

We cook deer, elk or moose roasts the same as any beef roast. Use your favorite seasonings. Mom just uses an oven roasting bag after seasoning with salt and pepper. I use a generous amount of garlic. But here are a couple of recipes we have received from other hunters.

WHISKEY ELK ROAST

Elk Roast – any cut
2 cups of good whiskey
Seasoned meat tenderizer
2 T Lawry’s seasoning salt
3 teaspoons sweet basil
Dash chili powder
1/8 cup minced garlic
Pepper to taste
3 T molasses or honey
4 strips of bacon
1 medium onion
2 cups Shitake mushrooms
2 or 3 splashes of Sherry

Sprinkle roast with tenderizer and pierce with fork. Set in crock pot, pour whiskey over. Rub the roast with the salt, basil, chili powder and garlic. Top with the bacon and onion. Cook on low all day (9-10 hours). Remove roast to a separate plate and rub entire surface with molasses or honey and cover with foil.

In the meantime make a flour gravy with the remaining liquid, splashing in the sherry and adding mushrooms at the last minute. Serve with mashed potatoes, the delicious gravy you just made, buttered carrots, crisp green salad, garlic bread, and a nice Cabernet wine or whiskey. BEER BREAD recipe is listed at the end of this page.

ANTELOPE BAKE (probably a great recipe for elk or deer too)

1 large antelope steak (3 inches thick)
1/2 cup flour
1/8 pound butter
3 cups sour cream
1/4 cup honey

Knead flour into meat and brown well in butter. Cover bottom of baking pan with 1 ½ cups sour cream. Add meat and season with salt and pepper. Pour honey over top, cover and bake at 250 degrees for 1 1/2 hours or until tender. Add more sour cream as necessary to keep moist.

BEER BREAD

5 – 5 1/2 cups flour
2 pkgs dry yeast
1/4 cup sugar
1 1/2 tsp salt
Half cup water
12 ounces of warm beer
3 Tablespoons oil
Cornmeal

Mix well in large bowl 2 cups flour, yeast, sugar and salt. Heat in saucepan water, beer and oil until warm 125 degrees. Add to flour mixture. Blend at low speed until moistened, three minutes at medium speed. By hand, gradually stir in remaining flour mix to make a soft dough.Knead on floured surface until smooth and elastic, about 5 minutes.

Place in buttered bowl, turning to butter top. Cover. Let rise in warm place until light and doubled in size, about 1 hour. Punch down, divide into 2 parts. On lightly floured surface, roll or pat dough to a 7x11 inch rectangle. Starting with long side, roll up tightly pressing dough into roll with each turn. Pinch edges and ends to seal. Place seam side down on oiled cookie sheet sprinkled with cornmeal. Cut 3 or 4 slices across top. Cover. Let rise until doubled again, about 30 minutes.

Bake at 375 for 30 – 35 minutes. Cool partially
before slicing. Spread generously with butter.