6 to 8 lbs. elk roast
3/4 cup brandy
1/4 cup olive oil
1/2 cup Heinz 57
1/4 cup A-1 Sauce
13/4 cup red wine
2/3 cup water
1 cup chopped green onion
1/2 tsp. liquid smoke flavoring
1/2 T. black pepper
1/4 tsp. cayenne pepper
5 cloves garlic, finely chopped
Pinch of allspice
Set roast aside and mix remaining ingredients well in a large glass dish. Place roast in marinade and cover. Refrigerate for 2 days, rotating roast often. Remove roast and place on lightly oiled wire rack in smoker. Place remaining marinade in water pan in smoker. Cook slowly until meat thermometer reads 165°F. Slice and serve.
Scott Amick
St. Louis, MO
From Celebrating Wild Game: Members’ Special Recipes