Mouth-Watering Elk/Venison Roast Recipe

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine can provide similar acidity without alcohol.

elk roast

🥗Healthier: venison

💰Cheaper: beef roast

Venison is leaner, while beef is more widely available.

Thaw elk roasts from the freezer.

Rub the elk roasts with high mountains venison rub and garlic pepper rub.

Heat a Lodge cast iron skillet with olive oil.

Sear the elk roast in the skillet for a few minutes on each side until blackened.

Pour about 1 quart of water into the skillet and boil for about a minute to create a light gravy with drippings.

Transfer the gravy mixture into a slow cooker set on high.

Add the seared elk roast to the slow cooker.

Roughly chop garlic and red onion, adding them to the slow cooker.

Augment the gravy with Worcestershire sauce and soy sauce (no measurements given).

Cover the slow cooker and cook for about 5 hours.

Check the roast after 5 hours; it should be falling apart, indicating it's done.

Slice a piece of the roast to serve with mashed potatoes and some gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens