Juniper Elk Roast

• 1 elk roast
• Marinade:
• 1 medium onion
• 1 tablespoon salt
• 5 peppercorns
• 2 cloves garlic
• 1 medium carrot, sliced
• 2 stalks celery, sliced
• 1 cup cider vinegar, mild
• 1 cup beef bouillon
• 1 cup dry vermouth
• 12 juniper berries

1. Combine all the marinade ingredients.
2. Boil about 5 minutes, remove
3. from flame and cool.
4. Place roast in marinade to cover.
5. 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.
6. Remove from suet for the last 30 minutes of cooking and baste roast with pan drippings and a bit of the marinade. I have more v enison recipes available for download at: http://legend.dynip.com/weller/WELLER.HTM Jim Weller

elk roast, marinade, onion, salt, peppercorns, garlic, carrot, stalks celery, cider vinegar, beef bouillon, berries

Taken from www.food.com/recipe/juniper-elk-roast-3268 (may not work)