Juniper Elk Roast Recipes

ELK ROAST RECIPE

Steps:

• If you have time, drain the elk roast in a colander set in a bowl overnight to try to get some of the blood out.
• Turn on the instant pot so it gets hot enough to cook the bacon and brown the meat.
• Par-cook the bacon slices in the bottom of the pot. What you're looking for is there to be enough grease left over to brown the meat and cook the vegetables. This step probably takes about 5-8 minutes.
• Shake some salt and pepper all over the elk roast - feel free to use a generous amount; if the elk roast is thick enough, a thick crust of salt and pepper will make it wonderful! Kosher salt, not table salt.
• When the bacon is done, remove it and set aside. Add the elk roast to the instant pot to sear and brown on all sides in the bacon grease - about 5 minutes per side. You may have to do this in batches if you're doing multiple roasts (like with smaller venison roasts).
• If you haven't already, use this time to chop your onions, chop your garlic, and slice your mushrooms.
• Once the elk roast is browned, remove it and set aside. Add the onions, garlic, and mushrooms to the pot and saute until translucent and cooked. (In a pinch, I'll use dried mushroom powder from the mushrooms I foraged for over the summer and dehydrated at home.)
• Add the elk roast back to the pot, top with bacon, and add the remaining ingredients (but not the corn starch).
• Cook the elk roast in the instant pot for 1-2 hours. Release the pressure, and then check the cut of the elk roast and decide if you want to cook it a bit more.
• Once the elk roast is done, remove the roast to a cutting board, turn up the heat on the instant pot (no lid needed) to start boiling the liquid. Take 3 tablespoons of the juice and add it to a small bowl. Stir the 1 tablespoon of corn starch into the juice until well mixed. Pour the corn starch mix into the elk roast juice, and stir to incorporate. Let this mixture boil until thick - this usually takes the time it takes to cut up the elk roast.
• Slice the elk roast and serve the gravy on the side as an option to pour on top. The gravy is so good, it could be it's own side.

JUNIPER ELK ROAST

Steps:

• Combine all the marinade ingredients.
• Boil about 5 minutes, remove
• from flame and cool.
• Place roast in marinade to cover.
• Let stand in refrigerator overnight. Remove from marinade and place on roasting rack in preheated 250 degree F. oven with a blanket of beef suet. Roast at this low temp for 50 minutes per pound.
• Remove from suet for the last 30 minutes of cooking and baste roast with pan drippings and a bit of the marinade. I have more v enison recipes available for download at: http://legend.dynip.com/weller/WELLER.HTM Jim Weller

ELK ROAST

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!

POTTED ELK ROAST

Steps:

• Melt butter in heavy skillet over medium heat.
• Brown meat on four sides.
• Remove meat from skillet and place in a large slow cooker.
• Add remaining ingredients, except flour.
• Cook on low for 8 hours or until meat falls apart with a fork.
• Remove meat and vegetables to serving platter.
• Keep warm.
• Blend flour into 1 cup broth.
• Place in saucepan with remaining broth and bring to boil.
• Cook, stirring constantly, for 2-3 minutes, or until thick.
• Serve with sliced meat and vegetables.
• Serves 4-6.

VENISON ROAST WITH JUNIPER BERRY RUB

Steps:

• 1. Preheat oven to 350°F (180° C). Crush the berries, garlic, cayenne pepper, cumin seeds, and onion flakes in a mortar.
• 2. Rub the crushed spices onto the roast and then pan-sear the roast in a hot frying pan with the oil to lock in the juices.
• 3. Put roast in a roasting pan and add the boiling water, then roast for 1 hour, basting at least 4 times.