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Hey guys and gals. I was given 2 very large elk roasts this past year and really dont want to mess up trying to cook them on my own. Please help me out with a good recipe!
The best I can tell you (copy rights you know) is either get a copy of Jim Zumbos book or get a "Browning Bag" and cook like a regular roast. Sorry I could'nt help more.
If you have a good marinade recipe for a beef pot poast, mix it up and marinade your elk roast over night, turning the roast to be sure all sides are equally covered.Slit the roast and work garlic pieces and fatty bacon pieces into the slits then sear the roast on all sides. Take bacon slices and wrap the roast holding the bacon in place with toothpicks.Place in roast pan and pour marinade over roast,covering with lid or foil. Put in pre-heated 325 degree oven for 3 1/2 to 4 hrs. while basting roast every half hour with marinade juices. Boil some good red potatoes to accompany and enjoy!
Try using sliced potato's,carrot's,and onion's and pepper it up real nice.Then marinade them, then cook in crock pot for about half a day.its gonna taste nice!
Elk Roast Recipe
3-4 pounds elk rump roas
1/4 pound peeled red potatoes (cut into small chunks)
1/4 pound sliced onions
1/4 pound sliced carrots
1/4 of a seeded green pepper (cut into cubes)
1/4 cup red wine
1/4 cup water
1 pkg. onion soup mix
2 Tbsp flour
3 Tbsp butter
salt and pepper to taste
To start this delicious elk roast recipe, melt the butter over medium heat in a large skillet. Once butter is warm, brown meat on all four sides.
Place meat in a large slow cooker or Crockpot.
Add all other ingredients excluding the flour.
Set slow cooker to low and cook for about 8 hours (or until meat fall apart).
Remove veggies and elk, leaving remaining liquid in slow cooker, be sure to keep warm.
Mix the flour into 1 cup broth, place in a small saucepan.
Slowly add the remaining broth and bring to a boil.
Stir constantly for about 2-3 minutes, or until thick.
Serve over meat and veggies.
This elk roast recipe serves 4-6 people.
Follow 2Poppa's recipe above and you can't go wrong!
His recipe sounds almost exactly like my wife's recipe for elk roast. We leave out the flour gravy part since she is somewhat allergic to wheat flour. The au jus and little bits of meat and veggies left in the crock is an excellent starter for a pot of vegetable soup also.
2Poppa, you're making me hungry. I just called the wife and asked her to take an elk roast out of the freezer!
My favorite elk roast recipe is "Apple Cider Roast": http://cookedanimals.blogspot.com/2009/11/elk-on-menu.html
Hi there, I'm not sure if this post is too late, but we recently added an entire Elk to our freezer this winter and with that much meat, I needed to get a little more creative when cooking. I started writing down recipes and taking photographs of some of the meals that we've come up with. Cast Iron Skillet Backstrap, Spicy Rub Elk Tacos, BBQ Elk Stuffed Bell Peppers and more.
BBQ Elk Stuffed Bell Pepper Recipe
Boiling your bell peppers prior to cooking on the BBQ is what really makes this dish a success. The sweetness of the pepper and the elk meat, the carmelized onion infused by the BBQ… and then top it off with melted cheese. Wow… It’s delicious.
1 lb Elk burger
5 bell peppers (Red, Yellow or Orange)
1 1/2 cup Basamati Rice (pre-cooked)
3 cloves garlic
1 medium yellow onion
1 cup mushroooms
1 cup tomatoes or canned tomatoes
1/2 cup Marsala Wine
5 Slices Swiss Cheese or Mozzarella Cheese
1 tablespoon oregeno
1 tablespoon Worcestershire
Salt and pepper
Bring large pot of water to boil on high heat. While water is boiling, cut the top off peppers and remove seeds. Add salt to boiling water and submerge peppers in water until their flesh is soft, about 4-5 minutes. Remove from water and set aside.
Heat 4 tablespoons of olive oil in large cast iron skillet. Add and cook chopped onions, mushrooms and garlic until soft and translucent. About 5 minutes. Add chopped tomatoes and cook for 1 minute. Add Marsala wine to mixture and cook for another 3 minutes. Remove mixture from skillet and set aside.
Place skillet back on heat and continue to cook the Elk burger until done. Remove and set aside to cool.
Pre-heat the barbeque to high temperature.
Add the meat and rice to the onion-mushroom-tomato mixture. Add the oregeno, Worcestershire, salt and pepper and stir. Place cooled peppers next too each other on a large piece of tinfoil. Pull tinfoil around the sides of the peppers so that they are held tightly together. Stuff meat mixture into each pepper until topped off. Place a piece of Swiss Cheese ontop of each filled pepper. Finish by placing the Pepper ‘top’ or ‘lid’ over Swiss Cheese.
Place peppers in tinfoil direct on BBQ. Close lid and cook for 12-15 minutes or until cheese is full melted. I also prefer to have my peppers cooked directly on the grill. You can always remove the peppers from the foil once the meat is warm and continue to cook on direct heat.
I want to print one of these recipes, why cant I. the only thing that will print on this page is the request for help on a new recipe that was written on this page
Terry, probably the best way to print out one of these recipes is to highlight and copy the text and then paste into a word document. Then you can print the word document without all the extra clutter and pictures on the web page. Hope this helps!
You can use potato flour, or corn flour, instead of regular flour and the result is the same.
the roast seems very lean and dont want to end up with a hockey puck
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