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ELK POT ROAST 
1 (4-5 lb.) elk roast
Flour
Salt & pepper
2 onions, sliced
1/2 c. water
1/4 c. catsup
1/3 c. cooking sherry
1 clove garlic, minced
1/4 tsp. dry mustard
1/4 tsp. marjoram
1/4 tsp. rosemary
1/4 tsp. thyme
1 bay leaf
1 (2 oz.) can mushrooms, undrained

Dredge meat in flour; brown slowly. Season with salt and pepper; add onions. Mix remaining ingredients; pour over roast. Cover and simmer slowly for 2-3 hours. Remove roast from pan; add more water and thicken for gravy.

Makes 8-10 servings.

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