POTTED ELK ROAST

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

Provided by Iowahorse

Categories     Elk

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 -4 lbs elk rump roast
3 tablespoons butter
1/4 lb potato, peeled and cut into chunks
1/4 lb carrot, peeled and cut into chunks
1/4 lb onion, peeled and sliced
1/4 green pepper, seeded and cut into cubes
1 package onion soup mix
salt and pepper
1/4 cup red wine
1/4 cup water
2 tablespoons flour

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.

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