Jerry's "italian" Elk (Or Beef)
My husband found the basic part of this recipe in a Marshall Fields employees cookbook. He has added some touches of his own. We first cooked this recipe for a Christmas Party and decided to try it with Elk (and not tell our guests that it was Elk until afterwards). We thought we made a large batch so we could have leftovers - but don't count on it!!!!
Ingredients
8 serv.Step-by-step instructions
- 1
Mix dry seasonings together along with a dash of Lowry's seasoned salt (optional). Take half the seasoning mixture and rub into meat and let stand for about 30 minute.
- 2
Pour half the bouillon into bottom of roasting pan and brown meat at 450 for 10-15 minutes each side. If using elk meat pieces I only do it for about 5 minutes each side since they are considerably smaller than a rump roast. After the initial browning take the meat and place it on a meat rack. Pour the rest of the seasoning and bouillon over the meat. Cover and bake UP TO 3 hrs, at 350. The cooking time can vary (I start checking the meat after 1-1/2 hours). If using Elk pieces, cut baking time down accordingly (meat should be cooked with a little pink but no red showing).
- 3
To make the peppers brown the slices in butter adding 1 tablespoon of water, cover and steam appx. 20 minute on VERY low heat.
- 4
After meat cools, slice thinly, put in pot or back in roaster with juice and add peppers and cover. Reheat at low temperature until hot. I often freeze or make this a day or more ahead of time. Add more bouillon if more juice is needed.
- 5
Serve on French bread rolls or Italian bread. Dip bread into juice before adding meat and peppers.
- 6
Tips: Watching to not overcook the meat - even if overcooked it is somewhat forgiving because the meat is in the seasoned broth. I personally prefer to make it ahead and they warm it at a later date. The meat seems to pick up more of the seasoning flavors.
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