whats every one doing right now???????

Marinated Eye-Of-Round Elk Roast

Ingredients
Roast & Marinade
2 tbsp Dijon mustard
1 tbsp Thai Fish Sauce or 1 tbsp soy sauce
10 sprigs fresh thyme
One 4 inch sprig fresh rosemary
1 tbsp minced garlic
1/2 cup dry white wine
1/4 to 1/2 tsp ground black pepper
1 Eye-Of-Round elk roast (2 to 3 lbs with sliver skin removed)

2 tbsp olive oil for browning meat

Sauce (Optional)
2 tbsp olive oil
1 cup shallots, finely chopped
2 tsp sugar
1/2 cup dry white wine
1 1/2 tsp balsamic vinegar
2 cups stock (chicken, vegetable, or elk)
strained roast marinade

Method
To Marinate:
Combine all roast marinade ingredients and place in a large plastic freezer bag.

Completely lance roast (1/2 inch spacing) as deeply as possible with a long metal skewer.

Put roast in the freezer bag, draw out air and tie off. Refrigerate for 24 hours turning occasionally.

The next day remove the roast from the marinade.
If preparing sauce, strain marinade, discarding the solids. Keep remaining liquid for sauce preparation.

To Cook Roast

Set the oven at 300F regular, or 275F convection. Heat olive oil in a heavy skillet over medium to medium-high heat.
Brown roast on all sides. This will take about 10 minutes or so.

Remove roast from skillet. Place roast on top of an elevated roasting pan. Insert meat thermometer into the middle of the roast.
Roast to 125F for rare or 135F for medium rare. Respectively this will usually take 35 to 45 minutes.

Remove roast from oven and let stand for 10 minutes before carving.

Serve with vegetables of choice and sauce if you are making it.

Sauce Preparation (Optional)
While roast is in the oven, in a saucepan heat 2 tbsp olive oil over medium to medium-high heat.

Add shallots and sauté for a couple of minutes. Do not allow shallots to brown.
Add strained marinade liquid, sugar, white wine, balsamic vinegar, and stock.

Stir, bringing sauce to a moderate boil and continue to cook until sauce is reduced by half to two-thirds. This will take 20 to 25 minutes.

Sauce can be strained or served as is, reheated, along side the sliced roast.

Aching all over Makes note: just cos the young ones throw themselves into circuit classes doesn’t mean you have to do it too….. seriously suffering yet again

woke up this morning and had to lift my legs out of bed…. getting my bra on was agony. Running doesn’t cause me any problems as long as i warm up properly and sit on the vibrating plates after….. circuit and abs class are normally ok too but this one was predominently men so i think he made it harder (he had gestapo boots on and a whip and i won’t even mention that he had tiny shorts and a skimpy vest on ) makes another note: don’t try and impress 25 year older fitness trainers :(

@pete wrote:

@Velvet 1 wrote:

and sit on the vibrating plates after…..

:wink: :wink: :wink: :wink:

tut a whole paragraph and you pick up on one sentence, they massage your muscles for your information or can also be used for toning purposes :shock: