Two-Day Elk Roast

Two-day Elk Roast

• 3 to 4 lb. elk pot roast
• 2 cups white wine
• 1 1/2 tap. pepper
• 1 small onion (chopped)
• 1/4 tsp. garlic powder
• 1/2 tsp. rosemary (or thyme)

Trim all fat from elk roast and discard. Place roast in a deep crock or dish that has a cover (or you can cover with foil). Mix remaining ingredients together and pour over meat. Cover and refrigerate for two days. Turn the elk roast two or three times during this period. In two days remove meat from marinade (save marinade) and place in a roasting pan. Bake uncovered for one hour at 350 degrees, basting frequently with marinade (a fourth of a cup at each basting), Turn meat over, baste and return to oven. Turn oven to 400 degrees and roast until tender (again basting often). If you have a four-pound, flat pot roast, total cooking time is about one hour and thirty minutes.