Slow Cooked Elk Roast Food

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!

SLOW COOKER VENISON ROAST

Steps:

• Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
• In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

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.

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 ROASTED VENISON

Steps:

• preheat oven to 200 degrees F.
• rinse roast under running water and pat dry with paper towels.
• coat the roast all over with oil, using 2-3 tbls.
• sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
• Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
• heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
• insert a meat thermometer into the roast and put skillet and roast in the oven.
• roast until the meat has reached 135-145 degrees, about 4 hours.
• remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
• slice and serve the roast.

CROCKPOT ELK STEW

Steps:

• Heat olive oil in large skillet over med-high heat. When oil is hot, add meat.
• Let meat brown well, stir every 2-3 min. Let meat fry for 7-8 minutes. Place meat in crockpot.
• Place skillet back over heat, and add broth. Stir and scrape the browned bits, and bring the broth to a boil. When it boils, remove from heat and pour broth into the crockpot with the meat.
• Add onions, garlic, tomatoes, spices and bay leaves to crockpot. Cover and cook on high for 2 hours.
• After meat has cooked for two hours, add potatoes, jalapeño, carrots, bell pepper, green beans, and water. Continue cooking on high for 3 more hours.
• Stir and serve.

25 BEST WAYS TO COOK VENISON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a venison recipe in 30 minutes or less!

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.

SLOW COOKER VENISON ROAST RECIPE

Steps:

• Remove your roast from the packaging and dry thoroughly with a paper towel to remove any liquid or old blood. Then, sprinkle 1/2 teaspoon of the salt all over the meat.
• Heat the oil/fat in a large skillet over medium-medium high heat and sear the roast on all sides until brown. If you go to flip the meat and it's sticking to the pan, it's not ready to be flipped. When a sear forms, it will release from the skillet.
• Once seared all over, remove the roast from the skillet and place it in the bottom of a slow cooker.
• Pour in the stock or add frozen stock to the bottom of the slow cooker. Then, add the tomato paste, balsamic vinegar, Worchestershire sauce, thyme, parsley, pepper, half of the garlic and 1/2 teaspoon of the salt. Rub that all over the meat the best you can.
• Then, add the onions, carrots and potatoes on top. Sprinkle on the remaining salt and garlic.
• When you're ready to serve, remove the meat and shred it on a board. Toss the veggies in the juice and move them to a platter to add with the pulled venison roast. You can halve the potatoes if you like.
• If you want gravy, mix the cornstarch (or tapioca or arrowroot powder) with a bit of the strained pot drippings to make a slurry. Then, add the rest of the drippings and the slurry to a small saucepan and reduce over medium-low heat for 10 minutes.
• Serve & ENJOY!

SLOW COOKER VENISON POT ROAST

Steps:

• 1. Rinse roast and soak in salt water and ice for 20 minutes. Repeat this step at least twice.
• 2. Place roast in cooker.
• 3. Add balsamic vinegar, garlic powder to taste, tarragon, and Worcestershire sauce and salt.
• 4. Add the onions, potatoes, and carrots to the pot.
• 5. Add water to cover.
• 6. Cook on low heat for 8 hours, stirring occasionally.
• 7. The meat should fall apart when done.
• 8. Remove meat and vegetables from cooker, and place on a serving platter.
• 9. Mix the cornstarch with cold water and add to the gravy in the pot.
• 10. Bring this to a boil, allowing it to thicken.
• 11. You may have to add the additional 2 tablespoons of cornstarch to obtain the proper consistency.
• 12. Pour over meat and vegetables.