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.
