Wednesday, January 1, 2014

ELK IN THE CROCK-POT ENJOY DAN:

CROCK POT ELK ROAST WITH SWEET POTATOES by CHEF DAN:
Serves 6

INGREDIENTS:
1 (3 pound) elk roast
3 tablespoon flour
1/4-teaspoon EACH sea salt and freshly ground black pepper
1 tablespoon olive oil
1 onion, cut into thin rings
3 sweet potatoes, peeled and cut into cubes
6 whole peeled garlic cloves
4 carrots cut into 1-inch rounds
1 cup frozen peas
2 cups beef broth
1 cup red wine
1/2-teaspoon dried sage
1/4-teaspoon cardamom
1 cinnamon stick
6 dried mangos, cut in-half

DIRECTIONS:
1.   Toss elk roast with the flour and 1/4-teaspoon each of salt and pepper.
2.   Heat oil in a skillet over medium-high heat.
3.   Brown meat for about 5 minutes, browning meat on all sides.
4.   Place cubed sweet potatoes, carrots, and onions in the crock-pot.
5.   Place meat on top of sweet potatoes mixture.
6.   Add beef broth and red wine.
7.   Add whole garlic, peas, sage, cardamom, cinnamon stick and mangos.


ENJOY DAN:         BON-APPETITE!!

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