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4 Lbs. Elk roast
1 Medium onion
2 Bay leaves
2 T. butter or margarine
1/2 Cup onions, finely chopped
2 T. brown sugar
1/2 tsp. salt
1/2 tsp. dry mustard
1 cup catsup
2 T. cider or wine vinegar
2 T. Worcestershire sauce

Place meat and 3 or 4 cups water in a large kettle. Add whole onion and bay leaves. Simmer, covered, until tender, about 3 hours. Remove meat and reserve 1 cup broth. Discard onion and bay leaves. Cool and shred meat; set aside. In the same pot, melt butter. Add chopped onion and saute until tender. Stir in brown sugar, salt, mustard, catsup, vinegar, Worcestershire sauce and reserved broth. Add shredded meat; mix gently. Simmer, covered, for 30 minutes. Serve on buns, rye or pumpernickel bread.

Recipe by: Richard Siple