Best Meatless Elk Roast Recipes

ELK ROAST RECIPE

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.

MOM'S SHREDDED ELK SANDWICHES

Steps:

• Whisk together the ketchup, brown sugar, mustard powder, lemon juice, liquid smoke, onion powder, garlic powder, celery salt, black pepper, Worcestershire sauce, nutmeg, and hot pepper sauce in a bowl. Place the elk roast into a large slow cooker, and pour the sauce overtop.
• Cover, and cook on High until the meat shreds easily with a fork, about 5 hours. Shred, and serve on the hamburger buns.

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.

ROASTED ELK

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.

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!

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!