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Barbecued Elk Roast Recipe

Barbecued Elk Roast

  • 3 pounds elk round, leg, or rump roast
  • 12 oz. can beer 3 cloves garlic
  • 2 onions, sliced
  • 3 bay leaves
  • salt and pepper to taste
  • 2 cups barbeque sauce

Trim excess fat. In large bowl, mix beer, garlic, salt, pepper, onions, and bay leaves. Add elk meat (marinade, should cover meat). Marinate in refrigerator for 12 to 24 hours, turning occasionally. Remove elk and onions from marinade and place in crock-pot. Pour 1 cup barbecue sauce over top. Cover and cook on low for 10-12 hours. Serve with remaining barbecue sauce.

Cooking with Elk. Minnesota Elk Breeders Association / Minnesota Grown, p. 5.

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