Roasts are a great way to enjoy your wild Big Game. Many hunters make a more traditional pot roast or end up cutting their roasts into jerky strips. This recipe is a great way to enjoy your roasts and look forward to making more. 

I first made this roast at a hunting camp. We had several elk roasts on hand, so I wanted to make a Dutch Oven meal. The pantry was full of spices, so I just went wild. Since then, I have made this recipe with venison and antelope. This flavorful meal has never let me down.

• 3-4 lb. roast
• ½ cup ketchup
• ¼ cup of bro
• 
  wn sugar
• 1 tbsp prepared Mustard
• 1 tbsp. lemon juice
• 1 tbsp of Soy sauce
• 2 tbsp of Worcestershire sauce
• 2 tsp of Celery salt
• 2 tsp of ground Pepper
• 1 tsp of Onion powder
• 1 tsp of Garlic powder
• ¼ tsp of red pepper flakes
• Dash of nutmeg. You can also add 1 tsp of liquid smoke. When I make this meal, I just add these spices and rarely measure and use what is on hand.

You want to bake this roast at 350 degrees. A roasting pan works well at home, but a Dutch Oven works well at camp. Roll up some foil into logs to make a base that will keep the roast off the bottom. This helps prevent burning. 

Combine the spices in a mixing bowl and pour the mixture over the roast. (Sometimes I use a few smaller roasts instead of just one big one). 

Cover and bake for 2-2 1/2 hours. Low and slow is the way to go. Cook until the meat is tender. Now remove the cover and bake 30 minutes longer, if you have an oven. At camp, in a Dutch Oven or on coals, I just cook it until tender.

Let the roast stand for 10 minutes before serving. Carve into thin slices across the grain. There will be no leftovers. 

Host a Roast that will make you Boast!

Montana Grant