This is similar to John Whites recipe for North Woods Roast Beef
in that it cooks in a crock pot. Hence the name 'potted.'
Cut a large onion in half, stud it with a dozen whole cloves
in each half. Put the onion in the bottom of the crock pot.
Brown an elk roast on all sides, and set on top of the onion
pieces. Add 2 cups of red wine, salt and pepper on the meat,
and finally, just a light dusting of cinnamon. (yes, really.)
Cook on high for 4-5 hours.
The elk will be tender, and the gravy is terrific. Any left-over
meat can be sliced for sandwiches. ~ DLB
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