Recipe of the Week
Elk Roast With Cranberries
Courtesy of
Daisy Wallace


2 – 3 pound 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 tablespoon Sweet Herbs**
2 whole Cloves
1 teaspoon Salt
1 teaspoon Pepper
1/4 cup Apple Cider


Sprinkle the roast with salt and pepper, then dust with the flour.

Heat the oil in a heavy bottom pot. Brown the roast on all sides, the remove from pot and set aside.

In the remaining oil, sauté the onions and celery until onions are translucent.

Return the meat to the pot. Add the cider, cranberriesm nutmeg, maple sugar, sweet herbs, and cloves. Cook over low heat until meat is tender, about 2-1/2 to 3 hours, adding more liquid (cider or water) as necessary.

When almost done, thicken the sauce with a little cornmeal.

* Other wild game and or beef can be substituted for the elk.

** Sweet Herbs – any mixture of your favorite herbs like parsley, thyme, savory, marjoram, rose geranium, lavender, lemon balm, mints, pineapple sage, lemon verbena, etc.

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