Elk Pot Roast Recipe: This is so easy to make and can be done with elk, deer, antelop, hog, etc. (or beef). It is falls-apart-tender and full of flavor.
3-4 pound roast
1-2 medium onions
2-3 large carrots
course ground black pepper
Kosher salt (or table salt, if unavailable)
sprigs of fresh rosemary, thyme and basil, if available
Here's how to do it:
-Pre-heat oven to 275 F.
Trim the silver skin off of 3-4 pound roast. (Although, we were suprised to see gristle disappear in this pot because of the moist, tenderising cooking method.)
-Liberally sprinkle Kosher salt and course ground black pepper on all sides. I like to add a little cayenne pepper for spiciness.
-Put a few tablespoons of olive oil in a dutch oven or big pot. (A black iron pot works best!) Get the oil very hot, just cooler than the point of smoking.
-Put in some big chunks of carrots (2-3 carrots), onions quartered (1-2), and big chunks of potatoes (1-2 large). Roll it all around until they are browned a bit. Remove and set aside.
-Do the same with the pot roast until it is browned on all sides. Remove and set aside with the vegetables. (This is where the iron por works well.)
-Put a little red wine or broth in the hot pot and scrape all the stuck pieces of meat loose in the pot (deglaze).
-Add 2-3 cups of beef broth, enough to cover halfway up the meat. (We like to make broth from stock, or beef base, not boullion cubes.)
-Put all the ingredients back in the pot and add some sprigs of fresh herbs like rosemary, thyme and basil.
-Cover and cook at 275 until it's falling-apart-tender. At least 3 hours for a 3-4 pound roast. It can cook longer, as long as it's covered.
Serve as is, or with some hot rolls and butter. We sometimes leave the potatoes out and serve this with rice. A nice amber ale or red wine is a great complement to this hearty meal.
There are two good things about a pot roast, besides the flavor. This slow, moist cooking method tenderizes lean wild game, and it will be done when you get home from church on Sunday, or it can keep cooking until the football game starts!
Here's a crock pot venison roast recipe.
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