Elk Roast Recipes

ELK ROAST

Elk Roast image

Make and share this Elk Roast recipe from Food.com.

Provided by ChipotleChick

Categories Elk

Time 4h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 -4 lbs elk roast or 3 -4 lbs beef brisket
1 onion, sliced
1/2 cup chili sauce
2 tablespoons brown sugar
1 clove garlic
12 -24 ounces beer

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!

Nutrition Facts : Calories 111.6, Fat 1.2, SaturatedFat 0.5, Cholesterol 2.2, Sodium 206.6, Carbohydrate 17.5, Fiber 1.2, Sugar 8.4, Protein 2.1

CROCK POT ELK ROAST RECIPE - (3.7/5)

Crock Pot Elk Roast Recipe - (3.7/5) image

Provided by pressurecooker

Number Of Ingredients 13

Ingredients

1 (3-pound) boneless chuck or round elk roast, trimmed of extra fat
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 (14-ounce) can fat-free beef broth
4 cups carrots, cut into 1/2-inch rounds
3 cups onion, roughly chopped
2 cups mushrooms, sliced
1 cup celery, cut into 1/2-inch pieces
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
1 teaspoon chopped garlic
2 tablespoons cornstarch

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.

VENISON ROAST

Venison Roast image

"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 venison roast (3 to 4 pounds)
10 whole garlic cloves, peeled
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons onion powder, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
7 medium carrots, quartered
5 small onions, quartered
1 tablespoon beef bouillon granules
1 teaspoon browning sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.

ROASTED ELK

Roasted Elk image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 3

Ingredients

2 pounds elk roast
Pinch salt and pepper
1/2 cup duck fat, rendered

Steps:

Rub the elk roast with salt and pepper. Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees. While the elk is roasting, periodically, baste the roast with the rendered duck fat to maintain the moisture. Let roast cook until an inserted meat thermometer reads 155 degrees. Let the roast rest for 10 minutes before slicing and serving.

SLOW COOKED ELK ROAST

SLOW COOKED ELK ROAST image

Categories Soup/Stew Game Low Cal

Yield 6-8

Number Of Ingredients 8

Ingredients

3-4 pound elk roast
2 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp seasoned salt
1 pkg dry onion soup mix or 1 slice onion
1 can cream of mushroom soup
1 cup water

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.

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