Place venison and vegetables on a serving platter keep warm. Cover and bake at 325 degrees for 2 to 3 hours or until meat is tender. Place the roast, carrots and onions in pan. When cooked properly, elk roast is a tender, juicy, and flavorful dish. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme rub over entire roast. You can also make this same recipe with beef (as depicted in the photos)I just don’t included the bacon the beef has enough fat on its own. Elk roast is a type of red meat that comes from the elk, a large deer-like animal. Serve with some more fresh rosemary and Parmesan cheese sprinkled over the top. I typically taste it here to see if it needs salt and salt to taste.ġ0) add the baby spinach to the lentils and fold in the meat and let it cook for another 10mins or so the spinach wilts to tender but not changes color. on a separate plate pull the meat apart until it is in fine strands easy to eat. Lots of good advice and lots of cooks here.3) salt and pepper your rested or near room temp roast liberallyĤ) put the roast and the tomatoes on the grill about 2 mins per side to get a quick sear and char then remove and set asideĥ)add your lentils to the crock pot with just under 3 cups of chicken stockĦ) take 3-4 pieces of bacon and wrap your roastħ)set your roast on top of the lentils and then place the chard tomatoes on top of roast the acidity from the tomatoes will help break down the meatĨ)set crock pot to an 8 hour cook time on lowĩ) check the roast about 6 hours in if its falling apart then remove from the lentils and pull off the bacon. Let the elk roast rest for 10 minutes, then cut it against the grain and serve with mashed potatoes and green beans. Place the skillet into the oven and bake for 20 minutes at 425 degrees F. The meat should be very fall apart tender at that point. Rub the entire elk roast with a butter-spice mixture and brown it in a large skillet over medium heat for 8 minutes. Pull everything out, reduce the liquid and turn to gravy. Add some onions, carrots, beef base (couple generous tablespoons) and water to cover the veggies and halfway up the roast to a crock pot (or can do dutch oven) and cook on low for 8-9 hours. Season generously with salt, pepper, (I like to rub horshradish on also sometimes), and sear 1-2 minutes per side. I take a sharp pairing knife and make a deep cut (think stabbing) and then put some garlic and butter down the stab wound all around the meat. Season the elk roast liberally with the kosher salt and freshly cracked black pepper. Medium-Rare: 131-134 degrees F Medium: 135-138 degrees F Medium-Well: 138-143 degrees F. I take several garlic cloves and cut them in 1/3's or 1/2's. Preheat a water bath using an immersion circulator. One way that my wife will eat it is pretty simple. You could make that roast into pastrami (which is time consuming but not difficult). Place the bag in your refrigerator for 1 to 2 hours. Put your tender elk steaks in the bag and make sure they all get evenly coated with the marinade. Mix all your ingredients in a 1-gallon zip lock bag. The risk with adding bacon around it is the mean could take on less smoke and the bacon would take the majority of it, and you'd end up with no bark. Marinating your elk steak provides the perfect marriage of texture and flavor. If you're bent on the pellet grill, add fat through injection and/or bacon. One option would be to put it in a simple brine to add liquid internally to the meat to try to counteract some of the drying nature of the pellet grill. Slow Cooker Magic Pairing Suggestions to Elevate an Elk Roast Recipe 1. Pressure cooker, crock pot, dutch oven are all good options. Well-Done Excellence Alternative Elk Roast Cooking Methods: Exploring Culinary Possibilities 1. Is the idea to be sliced like smoked brisket and served with tater salad and BBQ sauce?Įlk can turn very dry, very quickly and others have noted correctly. Chuck roasts are cut from the upper front shoulder of the animal. Is this desired to be like pulled pork and shredded and add BBQ sauce? Is it going to be sliced and served like beef roast with mashed taters and gravy? May I ask what the desired result is and what you'll be serving with it?
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