Roasted Elk In Beer Sauce Recipe
Ingredients (serves 4):
- 1 elk roast (about 3 to 4 pounds)
- 1 yellow onion, peeled and sliced
- 1/2 cup chili sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, peeled and minced
- 12 ounces beer
- Salt and black pepper, to taste
Preheat the oven to 350 Degrees Fahrenheit.
Place the elk roast in a 9 x 13 baking dish. Cover with the sliced onions.
In a bowl, add the chili sauce, brown sugar, garlic, beer, salt and pepper. Mix until well combined. Slowly pour over the onions and roast in the pan.
Cover the dish with aluminum foil and roast for 3 1/2 to 4 hours or until elk is cooked through.
Enjoy this one of many sure-to-win-’em over elk recipes!
WINE SUGGESTION:
Chateau Ste. Michelle Canoe Ridge Estate Merlot
Chateau Ste. Michelle’s Canoe Ridge Estate Merlot consistently exhibits elegance, concentration, and fine tannins. This Merlot exhibits dar cherry fruit with an opulent mouthfeel and structure.
Editor’s Note: This and many other elk recipes is an excerpt from THE ULTIMATE GUIDE TO COOKING WILD GAME available in the Sporting Classics Store.
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