Herb Roast
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Here is a recipe that is very good with any kind of roast; Elk, Deer, Antelope and Caribou.
INGREDIENTS
3 to 4 pound rump, loin or rib roast
1 tablespoon cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
2 teaspoons marjoram
1 teaspoon dried thyme
2 teaspoons dried rosemary
1 teaspoon powdered garlic
1 cup apple juice
1 cup waterPreheat oven to 325 degrees.
Dry the roast and cut several slits in it; about 1/2-inch deep. Rub the roast well with oil, then sprinkle it with the salt and pepper.
Mix the flour, marjoram, thyme, rosemary and garlic; then pat this mixture onto the roast and stuff it into the slits.
Insert a meat thermometer into the roast. Pour the apple juice and the water into a shallow pan of suitable size to hold the roast.
Put the roast directly into the liquid, then put, uncovered, into the oven.
Bake about 1 hour, until flour mixture adheres to meat. Baste and bake for another hour, basting several more times.
The meat thermometer should read 160 degrees for medium doneness; 170 degrees for well done.