Yield: 1 roast
| Measure | Ingredient |
|---|---|
| 1 \N | Elk Roast |
| 1 medium | Onion |
| 1 tablespoon | Salt |
| 5 \N | Peppercorns |
| 2 cloves | Garlic |
| 1 medium | Carrot, sliced |
| 2 \N | Stalks celery, sliced |
| 1 cup | Cider Vinegar, mild |
| 1 cup | Beef bullion |
| 1 cup | Gin |
MARINADE
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 2½ -3 hours. Remove from suet for the last 30 minutes of cooking and baste roast with pan drippings.
From: Jj Judkins
Submitted By JIM WELLER On 12-09-95