1 Elk Roast
Marinade:
1 med Onion
1 tablespoon Salt
5 Peppercorns
2 clove Garlic
1 med Carrot, sliced
2 Stalks celery, sliced
1 cup Cider Vinegar, mild
1 cup Beef bullion
1 cup Dry vermouth
12 Juniper berries
Combine all the marinade ingredients. Boil about 5 minutes, remove from flame and cool. Place roast in marinade to cover. Let stand in refrigerator overnight. Remove from marinade and place on roasting rack in preheated 250 degree F. oven with a blanket of beef suet. Roast at this low temp for 50 minutes per pound. Remove from suet for the last 30 minutes of cooking and baste roast with pan drippings and a bit of the marinade.