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Coffee and Sage Roasted Elk

3 lb Elk; a roasting joint (3 To 4) (If you cannot obtain Elk then try venison or good lean beef)
8 Cloves garlic; sliced
1 Knob of fresh ginger; sliced
1/4 c Red wine
2 tb Whiskey
3 tb Vinegar
2 c Coffee
5 Rashers of fatty streaky bacon
Salt and pepper to taste
1/2 ts Sage
1/4 ts Thyme
1 Bay leaf

Cut slits into the roast and stuff with slices of ginger, garlic and onion. Place the roast in a sealable container. Mix the wine, 2 cups coffee, 3 tbsp vinegar and 2 tbsp whiskey.

Pour this mixture over the roast and marinate in the fridge overnight, turning several times. Preheat the oven to 350f. On the stove on a medium heat, brown a piece of bacon in a heavy oven or roasting pan.

Remove the roast from its marinade, reserving the liquid, and brown in the pan, turning to sear both sides. Lay the four other bacon pieces over the roast in the pan. Sprinkle with salt and pepper. Add the sage, thyme and bay. Pour the marinade over the roast.

Cover the meat and roast for 1 1/2-2 hours until tender. Remove the meat to a cutting board. Use the pan drippings for a sauce. Serve the roast sliced with mashed potatoes and the sauce.

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