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Chapter:Wild Game Recipes
Section:Yak
Recipe:Cider Marinated Roast Yak
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Cider Marinated Roast Yak
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1 Yak roast, 3-4 lbs. rump, sirloin tip, or chuck, tied
2 c. apple cider
2/3 c. oil 
1 tbsp. lemon juice
1/2 c. onion (1 med.), chopped 
3 cloves garlic, unpeeled, smashed, but not completely crushed 
1 bay leaf 
1 tsp. each salt, thyme, whole allspice, dry mustard 
1/2 tsp. pepper 
2 tbsp. arrowroot

Make about 2 dozen slits in the meat on the outside, 1 inch deep; place in
  glass or plastic bowl.
Combine apple cider, oil, lemon juice, onion, garlic, bay leaf, salt,
  thyme, allspice, mustard and pepper.
Pour over meat.
Cover, marinate in refrigerator for 4 hours or more.
Remove roast from marinade.
Place on roasting pan.
Insert meat thermometer so it reaches the thickest part.
Roast at 300 degrees until thermometer reaches 140 degrees, about 2 hours 
  for rare meat (meat continues to cook after it is out of the oven).
Remove onto warm platter.
Strain marinade. 
Add marinade to the drippings, reserving 2 to 3 tablespoons of the marinade
  liquid to mix with arrowroot. 
Stir arrowroot into boiling liquid. 
Cook until thickened. 
Glaze roast with the sauce. 
Slice very thinly to serve. 

From: Taos Mountain Yak: Recipes
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