Best Elk Roast Recipes

CROCK POT ELK ROAST RECIPE - (3.7/5)

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.

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.

ONION ELK ROAST STROGANOFF

Steps:

• Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.

ELK ROAST

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!

POTTED ELK ROAST

Steps:

• Melt butter in heavy skillet over medium heat.
• Brown meat on four sides.
• Remove meat from skillet and place in a large slow cooker.
• Add remaining ingredients, except flour.
• Cook on low for 8 hours or until meat falls apart with a fork.
• Remove meat and vegetables to serving platter.
• Keep warm.
• Blend flour into 1 cup broth.
• Place in saucepan with remaining broth and bring to boil.
• Cook, stirring constantly, for 2-3 minutes, or until thick.
• Serve with sliced meat and vegetables.
• Serves 4-6.

VENISON POT ROAST ( DEER, REINDEER, MOOSE OR ELK)

Steps:

• Cover meat with salt pork.
• Rub with flour, salt and pepper.
• Melt bacon fat in large pot; brown meat.
• Remove meat and brown 2 tablespoons flour in pot.
• Set meat in pot; add water and seasonings.
• Cover and simmer until nearly tender.
• Place vegetables around and over meat; continue cooking until vegetables are tender, about 45 minutes.
• Serve the roast on a platter surrounded with vegetables.
• Thicken the gravy and serve.

MEATLESS ELK ROAST

Steps:

• Sautee first 3 ingredients together.
• In large bowl, combine the rest on the ingredients.
• Add sauteed to ingredients in large bowl and mix.
• Press into baking pan or 9x12 casserole.
• Mix together first 4 topping ingredients, then add water.
• Spread on topping.
• Bake@ 350 for 30-45 minute!
• Yum!

JUNIPER ELK ROAST

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