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!!