Marinated, Braised Elk (the North American Moose), Deluxe

1. Wipe meat well and season with the following spices:

1 1/2 tsps. all spice

1 tsp. dry mustard

1 tsp. oregano

1 tsp. marjoram

1 Tbsp. brown sugar

salt to taste

garlic

2. Rub seasonings well into meat.

3. Sprinkle all over with 1/2 cup wine. Let stand for 1 hour in a shallow pan, turning meat from time to time so that both sides are saturated.

4. Remove the meat, saving the remaining marinade.

5. Dredge meat in flour and sear in heavy cast iron frying pan. When the roast is browned on all sides, transfer to baking pan and place in a 300-350 F. oven until the meat is tender and well done about 2-4 hours depending on the size and texture of the meat

6. A half hour before the meat is done, add the remaining marinade mixture. This makes excellent gravy