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With the Christmas season upon us, I have a special, tasty and eye-appealing big-game roast recipe.

It uses fresh vegetables and canned or dried fruit to enhance its flavor. Get set for Stuffed Elk Roast.

 

What you need:

3-to-5-pound elk or venison roast

1/2 cup chopped onion

1/2 cup chopped celery

3 cups dry bread crumbs or box of commercial stuffing mix

1/2 cup pine nuts browned in butter

1 cup beef broth

1/4 cup chopped apricots

1/4 cup chopped prunes

1/4 teaspoon coarsely ground black pepper

1/2 teaspoon ground sage

1 pound thickly sliced bacon

1 large can halved peaches

1 bundle of leaf lettuce

 

What you do:

Place the roast on a cutting board. Cut the roast evenly in half until within about a half-inch of the bottom of the roast. Next, flatten the entire roast with the flat side of a meat mallet. It will get very large and flat. Be careful not to make it too thin, as it must hold the dressing. Add to the bread crumbs in a large mixing bowl the following ingredients: onion, celery, pine nuts, beef broth, apricots, chopped prunes, black pepper and sage. Be sure to mix well so all the ingredients are evenly dispersed throughout the dressing mixture.

Spread the dressing evenly over the entire flattened roast. Next carefully roll up the roast and dressing and tie in six to eight places with cotton butcher string. Be sure the roast stays securely tied together.

Now wrap the bacon around the roast and secure with wooden toothpicks over the entire length of the roast. Place on a cookie sheet and place in a preheated 350-degree oven. Roast about 20 minutes per pound. Do not overcook. Should be medium done.

Let the finished roast set out of the oven for 10 minutes. Slice and place on a large serving platter that has been garnished with the leaf lettuce. Take the halved peaches and place, round side down, around the sliced roast and top each one with a pitted prune.

Goes well with homemade bread and a fresh chocolate cake with fudge icing. Makes for a meal of elegance.

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