Elk roast

[Big Sur]

I was recently given a care package of an elk roast by my friend Jack Cole. It was about 4lbs. I have never cooked an elk roast before, so I scanned the net and found some recipies. I tried one yesterday. I browned it in butter on all sides and put it in the crock pot with diced potatoes, onion, one pkg of onion soup mix, roasted red peppers, 1/4 cup h20, 1/4 cup cheap merlot. Cooked it on low for 6 hrs and it came out restaraunt GOOD!You can cut the meat with a fork.Can't wait for leftovers tonight. I am now a hero in my wife's eyes and that is a good thing!I got an attaboy for it so I guess I have a couple of goofs coming.

[canes_venatici]

I don't think you can beat elk from the crock pot. It is always a good thing.

[rrust1]

I agree with the crock pot. I usually put a roast in with whole garlic, worchestershire (sp?), onion, carrots for the crazy folks who like them cooked, salt and pepper to taste, and maybe some bacon for flavor, cook for 5-6 hours on low... then add some potatoes cut into quarters for an hour or an hour and a half. Obviously this is usually a weekend thing for me, because it does take being home a bit.

One thing I've learned is that you cannot go wrong. If you are an hour or so off, no one cares. It is also great served with rice and cut into sandwich meat for a few days (if it last that long).

Now I wish I had made one today. Good eats.

[roeshambo]

i like to slow smoke my elk roasts. i put them in @ 250deg untill the temp hits 160 and then give them a good wrap of heavy duty foil. then its back into the somker or oven @ 250 untill the temp hits ~ 190-200 i then take it out and let it rest in cooler with blanket covering the meat (sitll wraped tight in foil for at least 2 hours (longer if you can stand it:meme:) then i poke a hole in the foil and drain juices into a bowl (once juice is drained place bowl in frig so that the fat in the juice will seperate and you can skim off the top.) you will be able to shred the roast now with fingers or you can use a fork. once you pull the meat get the ramaining juice you saved and mix back with meat salt and pepper to taste pile high on hamburger buns serve with colslaw and your favorite condements.

[Birdnut]

Dang I feel like Pavlovs dog my mouth is watering now. Sounds great

i like to slow smoke my elk roasts. i put them in @ 250deg untill the temp hits 160 and then give them a good wrap of heavy duty foil. then its back into the somker or oven @ 250 untill the temp hits ~ 190-200 i then take it out and let it rest in cooler with blanket covering the meat (sitll wraped tight in foil for at least 2 hours (longer if you can stand it:meme:) then i poke a hole in the foil and drain juices into a bowl (once juice is drained place bowl in frig so that the fat in the juice will seperate and you can skim off the top.) you will be able to shred the roast now with fingers or you can use a fork. once you pull the meat get the ramaining juice you saved and mix back with meat salt and pepper to taste pile high on hamburger buns serve with colslaw and your favorite condements.