Our freezer is full! After getting into elk the last five times Roy was in this one particular area (pictured below), he was finally able to make a clean shot at one. We are so happy, relieved, and thankful!
The evening Roy harvested the elk, he packed out one of the quarters and the back straps and tenderloins. The next morning, Roy, his dad, and I set out to pack out rest of the meat. With three of us, we were able to pack it all out in just one trip, which was nice as it was a little over 3 miles in. Although when we were going out with our packs loaded, all of it was downhill, so it was a pretty easy hike…even with the wintry winds! I also kept thinking how much easier it was than had he shot one 6+ miles back at the previous spot he was hunting during archery season.
Hunting season isn’t over yet, though. Between the elk and two antelope, we have enough meat to last a little more than a year. BUT, since Roy has another general elk tag, we’re hoping for one more so we have extra meat to both give away and pad our supply as we don’t know what next year is going to bring yet.
Although we don’t know what next autumn will bring, we do know that this antelope roast was delicious.
I haven’t been able to shake the flavor of juniper berries since I started using them a few weeks back. I made the stew with them, sandwiches, and now this roast. When I took it out of the crock pot, I was planning on waiting until Roy got back from hunting to eat with him. But I took a nibble, then another, and another. I added a bit of salt on top and kept nibbling. By the time Roy got home, he asked, “Is this all of the roast that we have?”
Granted, it was a small roast…but I may have overindulged a wee-bit, too!
- 1.5 pound antelope (or deer, elk, beef) roast
- 3 fennel bulb stalks (take the leaves off)
- ½ large fennel bulb, sliced
- ½ cup red wine
- ¼ cup balsamic vinegar
- ¼ cup orange juice
- 10 juniper berries, lightly crushed
- ½ large onion, sliced
- ½ tsp ground cloves
- 1 tsp salt
- 1½ tsp ground black pepper
- 2 garlic cloves, chopped
- Mix all ingredients in crock pot.
- Cover and cook on low for 5-6 hours (depending on exact size of roast).
- Shred with two forks and eat however desired! (I enjoyed it just plain with salt sprinkled on top!)