Elk Pot Roast Recipe

by Kim
(Montana)

(This recipe is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)

3-4 lb. roast (shoulder or leg)
2 cup water
1 bay leaf
1/8 tsp. thyme
1/8 tsp. basil
1/4 tsp. pepper
1/4 tsp. celery salt
1/2 tsp. salt
4 slices bacon
4 carrots, quartered
6 small potatoes, quartered
1 small onion, sliced
(Use other vegetables, if desired)
1/2 cup sour cream

Place roast, water, and seasonings in a heavy pan. Lay bacon strips on roast. Cover pan tightly. Simmer until nearly tender. Add vegetables and cook with the roast until all vegetables are tender (and meat thermometer should read at least 160ºF). Add sour cream. Heat but do not boil. Serve immediately.

Serves 6 to 8.