Jerry's "italian" Elk (or Beef)

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 -3 1/2 lbs rump roast or 3 -3 1/2 lbs elk meat
• 4 cups beef bouillon (+more)
• 1 tablespoon fresh coarse ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 tablespoon steak seasoning
• 1 cup red wine (one you would drink)
• 2 tablespoons butter
• 2 green peppers (sliced)

Recipe

• 1 mix dry seasonings together along with a dash of lowry's seasoned salt (optional). take half the seasoning mixture and rub into meat and let stand for about 30 minute.
• 2 pour half the bouillon into bottom of roasting pan and brown meat at 450 for 10-15 minutes each side. if using elk meat pieces i only do it for about 5 minutes each side since they are considerably smaller than a rump roast. after the initial browning take the meat and place it on a meat rack. pour the rest of the seasoning and bouillon over the meat. cover and bake up to 3 hrs, at 350. the cooking time can vary (i start checking the meat after 1-1/2 hours). if using elk pieces, cut baking time down accordingly (meat should be cooked with a little pink but no red showing).
• 3 to make the peppers brown the slices in butter adding 1 tablespoon of water, cover and steam appx. 20 minute on very low heat.
• 4 after meat cools, slice thinly, put in pot or back in roaster with juice and add peppers and cover. reheat at low temperature until hot. i often freeze or make this a day or more ahead of time. add more bouillon if more juice is needed.
• 5 serve on french bread rolls or italian bread. dip bread into juice before adding meat and peppers.
• 6 tips: watching to not overcook the meat - even if overcooked it is somewhat forgiving because the meat is in the seasoned broth. i personally prefer to make it ahead and they warm it at a later date. the meat seems to pick up more of the seasoning flavors.