Last summer while at the local Peoples Market, I visited a booth that sold bitters made locally, Bear Root Bitters. I’m now a huge fan and I have several of their varieties but the Habanero Ginger is my favorite and I wanted to find a cocktail to fit it into.
I looked up what cocktails used bitters and the Champagne Cocktail caught my eye. I switched the cognac to my favorite whiskey, Wyoming Whiskey. I didn’t like the texture from the sugar cube so I went with simple syrup.
After much experimentation with booze balances, garnishes, rimmers, etc I had a brainstorm over a hot cherry and came up with the Habanero Cherry concoction. Perhaps it was the cocktails speaking to me, but it came out perfect for this cocktail. I hope you enjoy.
Prosecco contains fewer calories per serving than most other types of alcohol. A 5-ounce serving of Champagne can have between 124 to 175 calories, while Cabernet Sauvignon has 175 calories in every 6 ounces.
I’ve been making this roast for many years for band pot lucks and have been asked for the recipe several times. The recipe has changed a bit over the years and I try new things. I have had some fails, this recipe below is the best outcome over the years. When I made the roast I wrote down my measurements even though I usually don’t “measure”.
Learn from my fails:
Fail #1:One time I was making the roast for dinner at home, the housekeeper saw it was bubbling and thought she was doing me a favor by turning it down. The roast was not raw but it did not have that “fall apart” quality and did not taste as good. After that, if I have other people in the house, I put a note on my crock pot to leave on high or just tell guests not to turn it down.
Fail #2: I have also burnt this roast before by not adding enough water because I asked someone to add water if needed and it didn’t happen. Having a little too much water tastes way better than dry and burned and makes for a happier dinner table.
Fail #3: At a work pot luck a coworker unplugged the crock pot to make some toast then did not re-plug it in. Since then when making anything in a slow cooker for an office pot luck I start it on high the night before then keep it on low while at the office…. and check on it often.
Whenever I bring this to a pot luck, not only does the roast get picked clean the veggies left at the bottom (if any) usually go home with someone instead of in the garbage.
This recipe is a favorite at potlucks. Any wild game can be substituted.
Course: Main Course
Keyword: Crock Pot, Elk, pot luck, slow cooker, Wild Game
1LargeElk RoastCleaned and trimmed
1MediumLeek (White Part)Minced
1MedumYellow OnionChopped into Small Cubes
3 – 4MediumCarrotsChopped into Small Cubes
3 – 4StocksCeleryChopped into Small Cubes
1Roasted Plabano PepperChopped into Small Cubes
From the Pantry
114.5 ozCan Diced TomatoesAny variety
1TBSPApple Cidar VinegarImportant
1/3CupRed Wine or Wyoming Whiskey
Herbs and Spices
Fresh Ground Pepper
Fresh Ground Sea Salt
2 or 3Bay Leaves
Optional Add Ins
2MediumIdaho PotatosChopped into Small Cubes (Any variety potato works)
1 to 4cupsWater
Season the roast on all sides with the fresh ground pepper, sea salt, and rosemary. Set aside
Prep all the vegetables, keeping the garlic and half the onions separate. Save the canned tomatoes to add in with the liquids.
TIP: During camping season I mix up a batch of this veggies mix and freeze in a zip lock for use in dutch oven recipes. You can double up while making this recipe to save time later.
Saute the onions and garlic in the olive oil until a little soft. I do this directly in the bottom of the crock pot. If your crock pot does not have this feature just skip it and add the garlic to the veggie mixture, and the olive oil in with the liquids.
Place roast on top of the onion/garlic mixture. Sometimes I brown the roast but it does not seem to make a difference in the flavor or texture.
Add the liquids, tomatoes, and herbs. Use enough water to half way cover the roast.
Add the veggies and push around the roast. Add enough water so the liquids are even with the veggies.
Cook the crap out of it! Set your crock to high and cook all day, 8 to 12 hours. If your crock pot is smaller you may want to check on the roast during your lunch hour and add liquids as needed.
Give the veggies a little stir and turn crock to warm about a half hour before I need to put it in the car for travel to the party. Keep crock on warm at the pot luck.
The apple cider vinegar does something to the texture of the meat so it does not turn weird after cooking it so long. You will not taste it in the finished roast.These photos do not show the tomatoes because I thought I had a can and did not. The roast still tasted great but I think it is better with tomatoes.If this is for a work pot luck you can start the roast before you go to bed.
I use roasted peppers in many of my recipes. These are simple instructions to roast your pepper on a gas stove top. If you have an electric stove get your grill super hot.
Course: Add In, Condiment
Cuisine: American, Mexican
Keyword: Add In, Ingredients, Instructions, Peppers, Roasted
You will need
Brown paper lunch bag OR
Glass or ceramic bowl with glass or ceramic cover.(No plastic)
High Temp Chef Tongs
Rinse pepper and pat dry with a paper towel.
Put the pepper directly on the burner. When the pepper starts making a popping sound and blisters, reposition. Do this until all sides and tip are black and/or blistered. Don't cook it too long, just enough to blister the skin.
When all sides are black and/or blistered transfer into paper bag and close the top. Don't leave unattended. If you use a glass or ceramic bowl do not use one that absorbs liquid. The steam the pepper releases loosens the skin.
Let pepper sit for 5 to 10 minutes.
This is the really messy part... Transfer the peppers to a cutting board. Hold the pepper with the tongs, and scrape the skin off with a large chef knife, being careful not to cut the pepper. It's OK to leave a little black on the pepper, it adds flavor.