Ingredients

1 (4-5 lb.) elk roast
Flour
Salt & pepper
2 onions, sliced
1/2 C. water
1/4 C. catsup
1/3 C. cooking sherry
1 clove garlic, minced
1/4 tsp. dry mustard
1/4 tsp. marjoram
1/4 tsp. rosemary
1/4 tsp. thyme
1 bay leaf
1 (2 oz.) can mushrooms, undrained

Cooking Instructions

Dredge meat in flour; brown slowly. Season with salt and pepper; add onions. Mix remaining ingredients; pour over roast. Cover and simmer slowly for 2-3 hours. Remove roast from pan; add more water and thicken for gravy. 8-10 servings.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)