Meatless Elk Roast Food

VENISON ROAST RECIPE

Steps:

• Generously season both sides of your thawed roast with kosher salt and cracked black pepper. Set it aside and turn on your oven to 250˚ F.
• Peel and chop the carrots, slice the onion and peel the garlic cloves. In a large stockpot on the stove using medium-high heat, pour in 1/4 cup olive oil. When the oil is hot, lay down your onion rings and garlic cloves. Cook for 2 minutes on each side or until the onions are translucent and crispy brown edges are formed. Remove the onions and garlic and set aside in a large bowl.
• Using the same method, sear your carrots for about two minutes per side. When the carrots start to show browning on both sides, pull them out and add them to your bowl of onions and garlic.
• Make sure you still have some oil at the bottom of the pan before laying down one side of the seasoned meat into the pan. Place the roast in the stockpot to brown for one minute on each side before removing it to rest one more time.
• Working quickly, whisk 1/3 cup of beef stock into the browned bits at the bottom of the stockpot and keep whisking until they are part of the stock. Turn off your heat.
• Layer the bottom of the stockpot with the onions, carrots and garlic and top with the browned roast. Split the rosemary sprig in two and lay it on top of the meat followed by one tablespoon of onion soup mix per pound of meat. Also add the fresh chopped parsley and 1 ½ cups of quality beef stock.
• Cover the pot and bake for 3 hours at 250˚ F.
• At three hours, slide the pot out and carefully add the potatoes around the edge of the meat and on top of the carrots, onions and stock. Move the rosemary from the top of the meat and poke it down into the juices. Slide the covered pot back into the oven and bake for an additional 3 hours at 250˚ F.
• When the six hours has ended, carefully remove the stockpot from the oven, take out the roast, and place it on a platter. Cover it with foil so it stays warm. Remove all of the vegetables and place them in a bowl and cover with foil. Strain the remaining stock using a fine mesh strainer or a gravy separator and pour it into a liquid measuring cup and set it aside.
• To make gravy, add the butter to the same pot and allow it to melt. Whisk in the flour and form a paste. Allow it to cook for 1 minute and then whisk in your reserved stock and drippings. Whisk just until it is thickened and turn off the heat.
• Shred the meat and serve with carrots, potatoes and gravy.

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!

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.

SMOKED ELK ROAST

Steps:

• Rinse and pat dry elk roast. Apply kosher salt across the meat and leave in refrigerator brine. Leave for at least 4 hours, or ideally overnight.
• Remove roast from refrigerator. Rinse off excess salt and pat dry. Allow meat to come to room temperature.
• Fire up the smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set up for 2-zone cooking, with enough room for the elk roast on the indirect side of the grates.
• Place water pan in smoker chamber and add wood chips to firebox or coals.
• Inject elk with injection marinade. Apply across the entire meat surface, injecting every 1-2 inches.
• Apply the dry rub all over the meat, on all sides.
• Place elk roast on smoker grates and close chamber door or lid. Smoke until internal temperature reaches 130°F, or about 4-5 hours.
• Remove from smoker and wrap in foil. Leave to rest for 10-15 minutes. If wrapped tightly, the temperature should rise to 140°F-150°F. Slice to serve.

ELK VENISON ROAST WITH OYSTER MUSHROOMS

Steps:

• Preheat oven to 325°F (170°C).In a skillet, heat oil. Over high heat, brown roast on all sides.Season venison and put it in a roasting pan.Roast 10 to 12 minutes per pound (450 g) for rare or medium-rare meat.Remove from oven, cover with foil and let stand.Dice the vegetables very fine and put them in the roasting pan.Roast 10 to 15 minutes until lightly browned. Remove from oven. If needed, pour off fat. On the stovetop, over high heat, caramelize the pan juices, then add the stock.Add the bouquet garni and garlic, and cook 5 minutes. Strain the gravy. Adjust seasoning.Meanwhile, sauté oyster mushrooms in butter.Remove the flavour bundle when cooking is finished.Serve thin slices of roast with gravy and mushrooms.

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!