Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: SnakeEyes on April 03, 2020, 11:23:49 AM
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What is your favorite Elk Roast recipe? I typically would cook in a crock pot but open to other ideas.
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Sear in a pan, finish in the oven with french onion soup mix.
Barbecue as hot as can be managed, serve medium rare
Cast iron skillet with liberal amounts of butter to baste, serve rare to medium rare
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The sous vide is pretty much our go to these days. Salt and heavily pepper, in the bag with herbs and butter at 130 for a couple hours. Rest for 10 minutes then finish in a hot cast iron
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I have just discovered--after many an elk roast--that the trick to get the meat to fall apart (more like a beef pot roast)is vinegar in the marinade. I did this by accident and soaked an older roast in apple cider vinegar to get rid of locker taste. This is a common trick with fish. It made the roast fall apart. Now any elk recipe that uses at least 1/4 cup apple cider vinegar is on my "try it" list.
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I've been making sauerbraten lately. Really, really good and is a fun thing to do when you have time on your hands. I usually put it in the marinade Sunday and cook it Saturday.
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My favorite was to cook any roast, be it elk, beef or pork, is to pre-season the meat, grill it over a low burning alder or apple wood fire for about an hour and then wrap it and bring it up to the desired temperature in a 300 degree oven or smoker.
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Thanks for some good ideas to try. :)
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Twisp - that looks awesome !!!! :EAT: :EAT:
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Check out YouTube, there are a million options. I throw game roasts on smoke setting with the Traeger until an internal temp of about 100-110, remove roast and crank Traeger up to 500, throw roast back on until internal temp of 130. Salt, pepper, garlic is my go to for everything.
Instant pots are also a great option. You can get a 3-4lb fork tender roast in about 1.5-2 hours. Throw some potatoes, carrots, celery, onion and mushroom in for about the last 15 min of cooking.
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Sear in a pan, finish in the oven with french onion soup mix.
Barbecue as hot as can be managed, serve medium rare
Cast iron skillet with liberal amounts of butter to baste, serve rare to medium rare
The Lipton french onion is our go too as well. Thin slice a couple more large onions to cook down and the gravy is top notch
