Elk Roast Recipes
ELK ROAST
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
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)
Provided by pressurecooker
Number Of Ingredients 13
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.
ROASTED ELK
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 3
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.
JUNIPER ELK ROAST
Make and share this Juniper Elk Roast recipe from Food.com.
Provided by Jim Weller
Categories Elk
Yield 1 Roast
Number Of Ingredients 11
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
SLOW COOKED ELK ROAST
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.
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4/5 (46)Servings 5Cuisine Comfort FoodCategory Main Dish
From mountaingirl.camp
4/5 (46)Servings 5Cuisine Comfort FoodCategory Main Dish
- 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.
- 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.
TOP 8 ELK ROAST RECIPES | WILD GAME CUISINE - NEVADAFOODIES
From nevadafoodies.com
- Elk Swiss Steak and Gravy. My Swiss Elk steak recipe uses a lean cut from the hindquarter which is then cut into ½ inch steaks, tenderized, covered in seasoned breadcrumbs and quickly fried until golden brown.
- Elk Parmesan. Now my version of this entrée is similar to what you might find on the menu in your favorite restaurant but instead uses a delicious medley of sliced elk dredged in seasoned breadcrumbs lightly fried until golden brown, then set in a tomato sauce with each cutlet topped with a slice of fresh mozzarella cheese.
- Elk Burgundy. I like to think of my version of this Bourguignon or Burgundy as an expansion to the culinary French cuisine that seems to be fit for a King or Queen.
- Tomatillo Elk Verde Stew. I love seasonal cooking especially when we have a bumper crop in the garden. It’s really rewarding to be able to prepare a meal that we harvested in the field and combine ingredients from the harvest in the garden.
- Citrus Infused Elk Gyros. A classic Greek Gyro is made from pieces of meat stacked on a vertical rotisserie and slowly cooked using indirect heat. Once the meat exterior is crispy, pieces are then shaven off and used to fill flatbreads folded up with other accompanying ingredients such as potato fries, fresh onions, crispy cucumbers, tomatoes and a yogurt sauce called Tzatziki.
- Elk Curry with Toasted Coconut. I’m a firm believer in color and fragrance when cooking in the kitchen, and if I had to make a list of my top five hunger-inducing combos, curry would be number one.
- Elk Steak Bites. The minimal ingredients for these tender steak bites turn plain wild game meat into something really delicious and full of flavor! You can serve these steak bites as finger foods with your favorite dipping sauce or use them to top off another family favorite dish such as mashed potatoes and gravy or something as simple as spaghetti.
- Game Rubs and Seasonings. I enjoy creating new dry rubs for wild game since it allows me the flexibility to experiment with a wide variety seasonings and aromatics that enhance the flavor of the meat.
ELK MEAT: BUY ELK ROASTS, STEAKS & BURGERS ONLINE
Elk meat is very healthy and our Elk roast makes a great meal. Our animals are all natural, no added hormones, antibiotics or chemicals of any kind. An elk roast makes an elegant meal and can easily feed a large group of people. It’s a …
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