Elk Roast Recipes

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ELK ROAST RECIPE



Elk Roast Recipe image

For braising in the oven or crockpot instructions, scroll to the bottom of the recipe.

Provided by Kasy Allen

Categories     Main Dish

Number Of Ingredients 12

3 slices Bacon (Cut into 3 pieces.)
3 lb Elk Roast (Venison, moose, and beef work well too.)
Salt + Pepper (To taste, and use Kosher salt.)
1 Onion (Chopped.)
3 cloves Garlic (Chopped.)
1 cup Mushrooms (Sliced.)
1/2 cup Beef Broth
1/2 cup Red Wine
1 tsp Thyme
2 Bay Leaves
2 tsp Rosemary
1 tbls Corn Starch

Steps:

  • If you have time, drain the elk roast in a colander set in a bowl overnight to try to get some of the blood out.
  • Turn on the instant pot so it gets hot enough to cook the bacon and brown the meat.
  • Par-cook the bacon slices in the bottom of the pot. What you're looking for is there to be enough grease left over to brown the meat and cook the vegetables. This step probably takes about 5-8 minutes.
  • Shake some salt and pepper all over the elk roast - feel free to use a generous amount; if the elk roast is thick enough, a thick crust of salt and pepper will make it wonderful! Kosher salt, not table salt.
  • When the bacon is done, remove it and set aside. Add the elk roast to the instant pot to sear and brown on all sides in the bacon grease - about 5 minutes per side. You may have to do this in batches if you're doing multiple roasts (like with smaller venison roasts).
  • If you haven't already, use this time to chop your onions, chop your garlic, and slice your mushrooms.
  • Once the elk roast is browned, remove it and set aside. Add the onions, garlic, and mushrooms to the pot and saute until translucent and cooked. (In a pinch, I'll use dried mushroom powder from the mushrooms I foraged for over the summer and dehydrated at home.)
  • Add the elk roast back to the pot, top with bacon, and add the remaining ingredients (but not the corn starch).
  • Cook the elk roast in the instant pot for 1-2 hours. Release the pressure, and then check the cut of the elk roast and decide if you want to cook it a bit more.
  • Once the elk roast is done, remove the roast to a cutting board, turn up the heat on the instant pot (no lid needed) to start boiling the liquid. Take 3 tablespoons of the juice and add it to a small bowl. Stir the 1 tablespoon of corn starch into the juice until well mixed. Pour the corn starch mix into the elk roast juice, and stir to incorporate. Let this mixture boil until thick - this usually takes the time it takes to cut up the elk roast.
  • Slice the elk roast and serve the gravy on the side as an option to pour on top. The gravy is so good, it could be it's own side.

ELK ROAST



Elk Roast image

Make and share this Elk Roast recipe from Food.com.

Provided by ChipotleChick

Categories     Elk

Time 4h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 -4 lbs elk roast or 3 -4 lbs beef brisket
1 onion, sliced
1/2 cup chili sauce
2 tablespoons brown sugar
1 clove garlic
12 -24 ounces beer

Steps:

  • Preheat oven to 350.
  • Place meat in a 9x13 inch pan or roasting pan.
  • Cover with onion slices.
  • In a bowl, combine the chili sauce, brown sugar, garlic, and beer.
  • Pour over the meat.
  • Bake for 3½-4 hours.
  • Add barbecue sauce to any leftover meat, sliced, and serve on crusty rolls!

Nutrition Facts : Calories 111.6, Fat 1.2, SaturatedFat 0.5, Cholesterol 2.2, Sodium 206.6, Carbohydrate 17.5, Fiber 1.2, Sugar 8.4, Protein 2.1

CROCK POT ELK ROAST RECIPE - (3.7/5)



Crock Pot Elk Roast Recipe - (3.7/5) image

Provided by pressurecooker

Number Of Ingredients 13

1 (3-pound) boneless chuck or round elk roast, trimmed of extra fat
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 (14-ounce) can fat-free beef broth
4 cups carrots, cut into 1/2-inch rounds
3 cups onion, roughly chopped
2 cups mushrooms, sliced
1 cup celery, cut into 1/2-inch pieces
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
1 teaspoon chopped garlic
2 tablespoons cornstarch

Steps:

  • Coat a large skillet with nonstick spray and bring to high heat. Season roast with 1/4 teaspoon each salt and pepper. Cook and rotate until all sides are browned, about 5 minutes. Place in a slow cooker. Add all remaining ingredients except cornstarch, including 3/4 teaspoon each salt and pepper. Gently stir. Cook on high for 3 to 4 hours or on low for 7 to 8 hours, until roast is cooked through. Turn off slow cooker. In a small bowl, dissolve cornstarch in 2 tablespoons cold water. Stir cornstarch mixture into liquid in slow cooker. Let sit, uncovered, until slightly thickened, about 5 minutes. Discard thyme. Slice meat and top with veggies and sauce.

VENISON ROAST



Venison Roast image

"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 12

1 venison roast (3 to 4 pounds)
10 whole garlic cloves, peeled
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons onion powder, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
7 medium carrots, quartered
5 small onions, quartered
1 tablespoon beef bouillon granules
1 teaspoon browning sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.

ROASTED ELK



Roasted Elk image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 3

2 pounds elk roast
Pinch salt and pepper
1/2 cup duck fat, rendered

Steps:

  • Rub the elk roast with salt and pepper. Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees. While the elk is roasting, periodically, baste the roast with the rendered duck fat to maintain the moisture. Let roast cook until an inserted meat thermometer reads 155 degrees. Let the roast rest for 10 minutes before slicing and serving.

SLOW COOKED ELK ROAST



SLOW COOKED ELK ROAST image

Categories     Soup/Stew     Game     Low Cal

Yield 6-8

Number Of Ingredients 8

3-4 pound elk roast
2 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp seasoned salt
1 pkg dry onion soup mix or 1 slice onion
1 can cream of mushroom soup
1 cup water

Steps:

  • Place elk roast in crock pot. Pour soy sauce and Worcestershire sauce on top of roast. Sprinkle on garlic powder, seasoned salt, and dry soup mix or sliced onion. Mix mushroom soup with water and pour on top. Cook on low 8 to 10 hours.

JUNIPER ELK ROAST



Juniper Elk Roast image

Make and share this Juniper Elk Roast recipe from Food.com.

Provided by Jim Weller

Categories     Elk

Yield 1 Roast

Number Of Ingredients 11

1 elk roast
1 medium onion
1 tablespoon salt
5 peppercorns
2 cloves garlic
1 medium carrot, sliced
2 stalks celery, sliced
1 cup cider vinegar, mild
1 cup beef bouillon
1 cup dry vermouth
12 juniper berries

Steps:

  • Combine all the marinade ingredients.
  • Boil about 5 minutes, remove
  • from flame and cool.
  • Place roast in marinade to cover.
  • Let stand in refrigerator overnight. Remove from marinade and place on roasting rack in preheated 250 degree F. oven with a blanket of beef suet. Roast at this low temp for 50 minutes per pound.
  • Remove from suet for the last 30 minutes of cooking and baste roast with pan drippings and a bit of the marinade. I have more v enison recipes available for download at: http://legend.dynip.com/weller/WELLER.HTM Jim Weller

Nutrition Facts : Calories 346.6, Fat 0.8, SaturatedFat 0.3, Cholesterol 0.4, Sodium 7723.1, Carbohydrate 30.3, Fiber 5.1, Sugar 12.5, Protein 3.5

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