Elk Roast with Orange, Cranberry, and Bourbon Sauce

"Native to boggy areas where elk were also found, the sweet-sour cranberries provide a delicious counterpoint to the dark meat flavor of the roast." From The Lewis & Clark Cookbook

• 2 cups cranberries
• 1 cup orange juice
• 1/2 cup packed brown sugar
• 1/2 cup finely chopped onion
• 1/3 cup Kentucky bourbon
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 pounds elk roast or beef rump roast
• 6 slices bacon

METHOD

In a bowl large enough to hold the elk roast, stir together the cranberries, orange juice, brown sugar, onion, bourbon, garlic, salt and pepper. Place the elk in the marinade, cover, and refrigerate overnight, turning once.

Preheat the oven to 350 degrees.

Transfer the elk to a roasting pan and pour the marinade into a saucepan. Lay the strips of bacon over the elk and roast until a meat thermometer reads 136 degrees.

Bring the marinade to a boil over medium heat. Reduce the heat to medium-low and simmer until the sauce is very thick, stirring often to prevent scorching. Transfer the cranberry sauce to a serving dish. Transfer the elk to a cutting board and let rest for 10 minutes before slicing. Discard the bacon. Serve with the cranberry sauce on the side.

Serves: 8

Reprinted with permission from ©2002, Leslie Mansfield, The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery & Jefferson's America, published by Ten Speed Press

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Ms. Mansfield quotes from the journal of William Clark: "I prosued this gang of Elk through bogs . . . and many places I Sunk into the Mud and water up to my hips without finding any bottom on the trale of those Elk. Those bogs are covered with a kind of Moss among which I I observe an abundance of Cranberries."

 

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