1 lb. dry pinto beans
6-lb. elk roast
1 tbsp. lard, shortening or bacon drippings
1 cup sweet banana pepper or green bell
2 medium onions, peeled and sliced
2 cups tomato juice
1 (8-oz.) can tomato paste
1/2 cup water
2 tbsp. cider vinegar
2 tbsp. brown sugar
2 tsp. salt
1 tsp. dry mustard
1 tsp. crumbled dried thyme leaves
Wash and sort beans; cover with cold water and let soak overnight. Heat beans to boiling and cook for 1 hour; drain, discarding cooking water. In Dutch oven or roaster, brown roast in lard. Add peppers and onions and cook until vegetables are tender. Add beans and remaining ingredients to Dutch oven. Cover and bake at 350 degrees F for 2 1/2 to 3 hours, or until beans are tender and meat is done.
This recipe can be used for all wild game meat, or even domestic meat.
Sonny and Terri Adams