Pulled Elk Roast Pulled elk with pan seared sweet potatoes and leek gravy. Cook Elk Roasts on low with leeks, garlic and Beer for 8-10 hours Slow cooked elk roasts. Lightly dredge elk roasts in flour and brown in pan on all sides. Saute leeks and garlic in butter until soft. Add more liquid if you would like a thinner gravy. Bring to a simmer while stirring to avoid lumps in your gravy. Your gravy will immediately begin to thicken. Cook for a few minutes and then slowly add the hot broth into roux while stirring at the same time. On low heat, melt butter in a saucepan and add flour slowly stirring together. Pour broth over the top of the shredded meat and serve with mashed potatoes. Remove from crock-pot and shred with a fork. Turn crock-pot to the lowest setting and add roast, leek onions, wheat beer, beef broth and fresh sage. Sear outside edges of roast until browned. Add remaining butter to skillet along with roast. Dredge elk roast in flour shaking off excess. Add leeks and garlic and sauté until translucent. Heat skillet over medium heat and add 2 tablespoons of butter. 130☏ for medium rare, about an additional 15-20 minutes. Increase heat to up to 400 ☏ and cook until it reaches your desired internal temperature. Put the elk roast on the smoker racks and smoke for 60 minutes. I made a quick roux gravy using the broth and served everything with mashed sweet potatoes. Coat the entire roast with olive oil, salt and pepper or your preferred rub. Then shredded the elk with a fork after slow cooking for 8 hours. I slow cooked this bottom round roast with leeks and a really good German wheat beer. Not too mention it’s also a really convenient way to have dinner ready by the time you get home from work. Delight your family and friends with this unforgettable meal, showcasing the exceptional quality of elk meat from Elk Ridge Farm.Some people love to use the slow cooking method for pot roasts and cheaper cuts of meat. By allowing the roast to cook slowly in a rich blend of aromatics, herbs, and broth, you’ll unlock the true flavors of the elk meat, resulting in a tender and flavorful masterpiece.
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