Big Game Belgium

This calls for elk, but it will work with deer or moose as well. Adapted from "Dressing & Cooking Wild Game."

• Ready In: 2 hrs 20 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup all-purpose flour
• 2  teaspoons dried thyme
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  elk shoulder  roast, about 3 pounds
• 3  tablespoons  oil
• 1⁄2 lb salt pork, diced
• 3  tablespoons butter
• 3  medium onions, thinly sliced
• 1  tablespoon sugar
• 12  ounces dark beer
• 2  tablespoons brown sugar
• 1  tablespoon fresh parsley, chopped

Directions

1. Preheat oven to 350°F
2. Combine flour, thyme, salt and pepper in a large plastic food bag.
3. Shake to mix.
4. Add roast and shake to coat.
5. Brown meat in oil in a Dutch oven over medium heat. Remove and set aside.
6. Add salt pork.
7. Cook, stirring frequently, until crisp and golden brown. Remove and set aside.
8. Melt butter in Dutch oven.
9. Add onions and cook, stirring, until beginning to soften.
10. Add sugar and cook, stirring, until onions are brown, about 10 minutes.
11. Add beer and brown sugar.
12. Stir, scraping up browned bits.
13. Return meat and salt pork to pot.
14. Cover and bake until meat is tender, about 2 hours.
15. Garnish with parsley.
16. Serve with pan juices, if desired.