Ingredients
- 1/2 cup all-purpose flour
- 2 teaspoons dried thyme
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 (3 pound) elk shoulder roast (about 3 pounds)
- 3 tablespoons oil
- 1/2 pound salt pork (diced)
- 3 tablespoons butter
- 1 1/2 pounds yellow onions (3 medium, thinly sliced)
- 1 tablespoon granulated sugar
- 12 ounces beer (dark)
- 2 tablespoons brown sugar
- 1 tablespoon fresh parsley, chopped
How to Make
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Step 1: Preheat oven to 350°F
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Step 2: Combine flour, thyme, salt and pepper in a large plastic food bag.
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Step 3: Shake to mix.
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Step 4: Add roast and shake to coat.
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Step 5: Brown meat in oil in a Dutch oven over medium heat. Remove and set aside.
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Step 6: Add salt pork.
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Step 7: Cook, stirring frequently, until crisp and golden brown. Remove and set aside.
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Step 8: Melt butter in Dutch oven.
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Step 9: Add onions and cook, stirring, until beginning to soften.
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Step 10: Add sugar and cook, stirring, until onions are brown, about 10 minutes.
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Step 11: Add beer and brown sugar.
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Step 12: Stir, scraping up browned bits.
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Step 13: Return meat and salt pork to pot.
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Step 14: Cover and bake until meat is tender, about 2 hours.
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Step 15: Garnish with parsley.
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Step 16: Serve with pan juices, if desired.
We hope you enjoy this recipe!
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