Meatless Elk Roast Recipes
ROASTED ELK
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 3
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.
CROCK POT ELK ROAST RECIPE - (3.7/5)
Provided by pressurecooker
Number Of Ingredients 13
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.
MEATLESS ELK ROAST
This is one of the tastiest meatless recipes I have tasted and full of protein. I got this receipe from my sister in B.C.. If you don't want to make the topping, Barbeque sauce works excellently.
Provided by bonniecollier
Categories Soy/Tofu
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sautee first 3 ingredients together.
- In large bowl, combine the rest on the ingredients.
- Add sauteed to ingredients in large bowl and mix.
- Press into baking pan or 9x12 casserole.
- Mix together first 4 topping ingredients, then add water.
- Spread on topping.
- Bake@ 350 for 30-45 minute!
- Yum!
Nutrition Facts : Calories 495, Fat 28.3, SaturatedFat 7.8, Cholesterol 153.1, Sodium 1164.6, Carbohydrate 43.7, Fiber 2.9, Sugar 25.6, Protein 18.1
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