|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 7 of 7 for elk roast
Dredge meat in ... ingredients; pour over roast. Cover and ... 2-3 hours. Remove roast from pan; add more water and thicken for gravy. Makes 8-10 servings.
Trim excess fat from roast. Salt and ... similar cuts. Remove foil. Sprinkle parsley over roast. Thicken for gravy using 2 tablespoon flour in 1/4 cup water.
Combine all ingredients and marinate elk roast overnight (covered). Can ... Cook meat on grill without marinate. Heat reserved marinate and serve over meat.
(an easy grill ... all waste. Place roast in a container ... no top, make a tent with foil. Unwrap, remove bay leaf, slice and serve. Serves about 5 or 6.
After meat is cooked and shredded. Add all ingredients together, roll into flour tortillas and fry.
Heat oven to ... on top of roast. Pour mushrooms ... cup of cold water. Add to gravy and bring to boil. Serve cut up meat and gravy over boiled noodles.
Marinate for 24 ... wipe dry. Pat roast with flour, put ... period. Continue roasting 1 hour and 45 minutes or until the vegetables are done. Serves 8-10.
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