4 LBS. elk roast meat 2 TBS flour 3 cloves of garlic, minced 1 package dry onion soup
1/4 cup vinegar 1 can tomatoes (14 oz.)
Marinade: 1/2 cup vinegar 2 cloves garlic, minced 1 tsp salt 3/4 cup dry red wine
Place meat in large bowl and fill with water. Let stand in refridgerator for 8 hours then
discard water and rinse meat. Place meat back in bowl. Mix marinade with enough water to cover meat in bowl. Let stand in refridgerator over night.
Season meat with salt, roll in the flour and brown in hot skillet.
Place in crock pot cooker and add remaining ingredients. Cover and cook on low for about 10 to 12 hours. (If not using crock pot, place meat in large pot and cook on low for about 2 1/2 to 3 hours, depending on heat.) (Meat is done when it pulls apart easy and is tender.) Yields 6 servings
Marinade: Mix ingredients together in a large bowl and cover elk meat with water and marinade
mixture. Use just enough water to cover meat.
