Elk roast with cranberries

alledan

Elk Roast With Cranberries 2 - 3 lb. elk roast 2 tablespoons Oil 2 cups Raw cranberries 1 small Stalk celery, chopped 1 teaspoon Nutmeg 1 1/2 tablespoons Maple sugar 1/4 cup all purpose flour 1 small Onion, chopped 1 T Sweet herbs 2 Whole cloves 1 teaspoon salt 1 teaspoon pepper 1/4 cup cider 1 tablespoon cornmeal Sprinkle roast with salt and pepper, and dust with flour. Heat oil. Brown the roast on all sides. Set aside. In remaining oil, saut? onions and celery. Return meat to kettle. Add cider (water may be substituted) and remaining ingredients. Slow cook until meat is tender, about 2 1/2 to 3 hours, adding more liquid as necessary. If needed, thicken sauce with a little cornmeal. NOTE: Wild game and domestic beef can be treated the same when stewing. Because of the liquid, the wild meat will not dry out. So, if you have no venison, try this as a beef pot roast.

roysha

AlledanWhat is/are Sweet Herbs? Can't find them. Even went to American Spice and they are not listed.

oneshy

In my 27yr. as a cook whenever I've seen the term sweet herbs it refers to things such as basil, tarragon, oregano, parsley etc. This sounds like the optional part of the recipe as to the type of herb flavor you'd like. Personally, I'd use more than 1T and mix all of the above.

SXSMAN

I'm waiting to edit my recipe.Wanted to try this tonight.Hello,Alledan.Where fore art thou?

alledan

My wife uses a product called Stevia. It is a natural sweetener. The Tablespoon of it accounts for about 2 cups of sugar. It cooks without caramelizing like sugar.It is almost calorie free.

SXSMAN

Tanks!