Monday, November 26, 2012

Slow Cooked Elk with Rich Tomato Gravy

This is a modification of a pot roast recipe we enjoy. The tomato gravy compliments the elk so perfectly. My 4 year-old twins couldn't get enough of this and actually asked for second helpings! (They don't ask for second helping of ANYTHING). This takes a little bit of effort up front but the results are wonderful. Be sure to thaw your roast before cooking to make this more tender. (My favorite method: place frozen roast in a ziploc bag and the place the bag in a large bowel. Cover the bag with cool water and let thaw overnight in the refrigerator.)

FYI: Elk is super lean so don't skimp on the added oil, otherwise you end up with tough dry elk.

3 TBSP vegetable oil
1 elk roast (3-4 lbs)
1 large onion, thinly sliced
3 celery stalks, thinly sliced
1 small bag of baby carrots or 3 large carrots, peeled and cut in pieces
2 cloves garlic, minced
1 tsp dry mustard
1/2 tsp dried thyme leaves
1 tsp salt
1/2 tsp freshly ground black pepper
2 TBSP flour
1 can (10 oz) condensed tomato soup
1/2 cup beef broth

In a large skillet, heat 1 TBSP oil over medium-high heat. Add roast and cook, turning, until brown on all sides, about 8 minutes. Pour 2 TBSP oil into slow cooker and transfer roast to cooker.

Reduce heat to medium. Add onions, celery and carrots to skillet and cook, stirring, until vegetables are softened, about 7 minutes. Add garlic, mustard, thyme, salt and pepper and cook, stirring, for about 1 minute. Sprinkle mixture with flour and stir. Add romato soup and broth and cook, stirring, until thickened.

Pour mixture over roast, cover and cook on high 4-6 hours or low 8-12 hours, until meat is very tender.
This is excellent served with mashed potatoes.

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