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Elk Rib or Brisket Barbeque
3 4 lbs. Boneless elk brisket or elk ribs
1 2 C hearty burgundy wine
3 4 tbs. Cooking oil
6 8 cans beer
3 4 cloves garlic
2 medium onions
Trim and pat dry ribs or brisket; cut brisket into 1/2 - 1 lb. Chunks.
Start 20 25 charcoal briquettes. When briquettes are well started, spread out half of them and set Dutch oven over them. Make sure the Dutch oven is level.
Add cooking oil to Dutch oven and press garlic cloves into the oil as it warms. Sauté for 2-3 minutes. Add meat and turn frequently for a few minutes. Quarter or dice onions and arrange on top of meat. Leave 1 of space on top. Add wine and six pack of beer. Put lid on and add remaining briquettes to the lid. Be prepared to add more briquettes in about 1 1/2 hours after starting. Check occasionally and add more liquid if necessary.