- 3 lb. elk roast
- 1 large onion
- 2 cups burgundy wine
- ¼ cup black peppercorns
- 1 Tbsp. chopped garlic
- 1 Tbsp. tarragon
- 1 cup button mushrooms (optional)
Wonder flour (or any thickening powder) to thicken sauce.
Place all ingredients (except flour) in a medium roasting pan, cover and cook at 350 degrees for 1 hour.
Reduce heat to 200 degrees and cook for an additional 3 hours until tender and slightly pink in the center of the roast.
Occasionally ladle juice over roast. Add water if necessary to keep roast from drying out.
After roast is done, add flour to juices bring to a boil to thicken. Use as sauce over roast and potatoes as a side.
Recipe courtesy of Craig Ceasar