SMOKED ELK ROAST
Smoked elk roast cooked low and slow over hickory wood for the perfect plate of barbecue meat. Prepared with an easy dry brine and Texas-style paprika and garlic dry rub, this lean cut of wild game is packed full of flavor!
Provided by Ben
Categories Main Course
Time 13h10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 401 kcal, Carbohydrate 9 g, Protein 73 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 178 mg, Sodium 5856 mg, Fiber 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
MOM'S SHREDDED ELK SANDWICHES
Reminiscent of sloppy joes, this recipe can be used with elk or venison - it takes away that gamey taste!
Provided by SPEARL20
Categories Meat and Poultry Recipes Game Meats Elk
Time 5h20m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 35.9 g, Cholesterol 82.8 mg, Fat 6.2 g, Fiber 1.5 g, Protein 38.9 g, SaturatedFat 1.5 g, Sodium 1027.4 mg, Sugar 12.5 g
SMOKED VENISON ROAST
Posting on request....haven't tried it but not for lack of trying, the beasties elude me. According to the recipe I have, this is best water-smoked because it stays juicier and that it tastes really good sliced paper-thin and served cold. Let me know how it turns out!
Provided by Hey Jude
Categories Deer
Time 6h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
- Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
- Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
- Test internal temperature, it should be at 130-135 degrees.
- Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
- Serve hot with gravy or refrigerate and serve cold.
- Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.
Nutrition Facts : Calories 628.7, Fat 36.5, SaturatedFat 8.8, Cholesterol 74.3, Sodium 356.8, Carbohydrate 4, Fiber 0.1, Sugar 0.2, Protein 65.6
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