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Someone asked me for some of my elk recipes.
:surrender: I admit I am a fly by the seat of my pants cook. With elk somewhat & with mule deer for sure, I cook low & slow or super fast (think 3 minutes a side on shockingly hot skill)
So I tried to pay attention to how I made this (low & slow) 1st elk roast from my 2014 bull.
roast; about 2 1/2 Lbs.
1 med onion, diced
3 potatoes, peeled & diced
3 carrots, diced
1 1/2 cloves garlic minced
1 can Campbell's "golden mushroom"
1/2 a soup can of water
1/2 a soup can of coffee
1 table spoon dry cranberries
Browned the roast on all sides & the onions.
Preheated the oven to 300f, placed browned roast on some carrot chunks in a lightly oiled baking dish.
Added onions & garlic on top.
Carrots & potatoes all around.
Mixed soup, water, and coffee and covered all with the mix.
Cranberries on top.
Covered with foil and slow roasted dropping the heat to 275 after 1/2 an hour total cook time about 1 1/2 hours.
Salt & pepper to taste, served with rice & a little cilantro to brighten :wink:
Sorry about some of the photos being fuzzy, might have been because I took them over a heating stove :idunno:
:surrender: I admit I am a fly by the seat of my pants cook. With elk somewhat & with mule deer for sure, I cook low & slow or super fast (think 3 minutes a side on shockingly hot skill)
So I tried to pay attention to how I made this (low & slow) 1st elk roast from my 2014 bull.
roast; about 2 1/2 Lbs.
1 med onion, diced
3 potatoes, peeled & diced
3 carrots, diced
1 1/2 cloves garlic minced
1 can Campbell's "golden mushroom"
1/2 a soup can of water
1/2 a soup can of coffee
1 table spoon dry cranberries
Browned the roast on all sides & the onions.
Preheated the oven to 300f, placed browned roast on some carrot chunks in a lightly oiled baking dish.
Added onions & garlic on top.
Carrots & potatoes all around.
Mixed soup, water, and coffee and covered all with the mix.
Cranberries on top.
Covered with foil and slow roasted dropping the heat to 275 after 1/2 an hour total cook time about 1 1/2 hours.
Salt & pepper to taste, served with rice & a little cilantro to brighten :wink:
Sorry about some of the photos being fuzzy, might have been because I took them over a heating stove :idunno: