Big Game Belgium

5
Servings
20m
Prep Time
2h
Cook Time
2h 20m
Ready In


"This calls for elk, but it will work with deer or moose as well. Adapted from Dressing & Cooking Wild Game."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (702.7 g)
  • Calories 1161.6
  • Total Fat - 73.4 g
  • Saturated Fat - 26 g
  • Cholesterol - 356.9 mg
  • Sodium - 2084.4 mg
  • Total Carbohydrate - 41.6 g
  • Dietary Fiber - 3.6 g
  • Sugars - 17.2 g
  • Protein - 75.1 g
  • Calcium - 137.2 mg
  • Iron - 5 mg
  • Vitamin C - 12.8 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 350°F

Step 2

Combine flour, thyme, salt and pepper in a large plastic food bag.

Step 3

Shake to mix.

Step 4

Add roast and shake to coat.

Step 5

Brown meat in oil in a Dutch oven over medium heat. Remove and set aside.

Step 6

Add salt pork.

Step 7

Cook, stirring frequently, until crisp and golden brown. Remove and set aside.

Step 8

Melt butter in Dutch oven.

Step 9

Add onions and cook, stirring, until beginning to soften.

Step 10

Add sugar and cook, stirring, until onions are brown, about 10 minutes.

Step 11

Add beer and brown sugar.

Step 12

Stir, scraping up browned bits.

Step 13

Return meat and salt pork to pot.

Step 14

Cover and bake until meat is tender, about 2 hours.

Step 15

Garnish with parsley.

Step 16

Serve with pan juices, if desired.

Tips & Variations


No special items needed.