Let's Talk BBQ
Recipes => Recipes => Game Meats => Topic started by: teesquare on December 24, 2019, 07:31:54 PM
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ELK POT ROAST with GRAVY!!! 12/24/19
2-1/2 - 3-1/2 POUNDS OF ELK ROAST - remove all silver skin, any fat and all tendon. Cut up into small pieces approx. 2” thick
In a bowl or sealable container, place the following:
1- qt. Whole buttermilk.
1-tbs salt
2 oz. apple cider vinegar.
1-packet of Lipton Onion-Mushroom soup mix
2 or 3 Tbs of Montreal Steak Seasoning
Mix all together - add the Elk meat. Place in fridge for 24-36 hours.
Remove elk meat and put in colander in sink to drain off the buttermilk mixture. Gently rinse off meat. Now - lightly flour the pieces of Elk. - And shake off all the excess flour.
Next - in a really hot skillet - add just enough oil of your choice ( I use avocado ) to sauté and brown the meat. Don’t try to cook it thru…just brown it.
In a 6-8 qt. Slow cooker - place the following:
1- pound baby carrots - cut up as you like
1-pound of celery - chopped into small pieces
2 pounds of Rainbow Potatoes quartered into thumb sized pieces - if you can find them - multiple colors add a nice touch
1- can of Campbells Cream of Mushroom Soup
1- can of Campbells Cream of Celery Soup
16 0z. Of Chicken stock
And…of course the Elk meat as browned above. I like to layer in the elk and vegetables. And you can substitute, add or delete vegetables to you liking.
Cook this on high for about 2 hours - and then on low for 4 more. Or until the meat and potatoes are tender. As well - no Elk…? Any lean meat you like will work.
I hope you all have a wonderful Christmas.
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Sounds good!! I just happen to have some elk meat in my freezer. I’ll have to give this a try.
Art
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Looks real good Tim!
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Now that is different. I would love to give it try, I bet it was delicious
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Looks great.
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Sounds like a great meal
Sent from my iPad using Tapatalk
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Of course, the GRAVY thing caught my eye, but this is a well developed concoction. It's even pretty healthy if you look at the ingredients and methods. I don't have any elk in my freezer but this would work very well with a budget cut of just about any critter. It's comfort food, too. Once all the Christmas flotsam and jetsam is cleared out of the kitchen I'm gonna try this.
Hub
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Yum!!!
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Just curious Tim, if you used beef, would you use the same marinade? Or is the purpose to address potential gaminess issues?
BTW - it looks tasty ! ! !
BD