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.

Ingredients:
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

Directions:
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.

Slow-Cooked Elk Roast with Horseradish Chive Sauce

Last year I shot an elk with my dad. I have not been brave enough to this point to cook the meat myself, but my parents came up for dinner on Sunday and I decided to give it a go. I did a lot of research on cooking elk and came up with this recipe which I used a shoulder roast with. It turned out great! While it was cooking it smelled pretty gamey which made me worry but it didn't taste gamey at all. Don't skimp on the oil because elk is so lean it will get very dry without it. It is also best to work with a thawed roast for a number of different reasons, so thaw it in a bowl of water in your fridge about 24 hours before you start cooking for best results. Use the left over juices to make gravy or serve with the sauce listed below. The Horseradish Chive Sauce is also excellent on beef.

To Make the Roast:
2 lb loin or any back leg roast
1 package Grill Mates Mesquite Marinade (or your favorite rub recipe)
¼ c olive or other vegetable oil
½ c. water
1 tsp. minced garlic
½ chopped onion

Other vegetables, like carrots and potatoes as desired.

In a hot skillet with a small amount of oil, quickly brown (sear) the outside of the roast. This process just takes a few minutes and improves flavor and moisture retention. Put roast in the crock pot on low temperature.
Mix together: water, oil, garlic, onion and marinade (or rub) mix and pour over roast.

Cook in crock pot on low for at least 8 hours. Longer won't hurt it. If you prefer to use a covered roasting pan or turkey roaster, add enough water to immerse about 1/3 of the meat. Remember, every time you open the crock pot, you will slow the cooking process by about 20 minutes.

To make gravy from scratch:

Mix ½ -1 tablespoon flour or cornstarch in a small amount of cold water until lumps disappear. Pour into one cup of liquid from roast. For a richer flavor, add 1 teaspoon, or so of beef base or 1 bouillon cube. Bring to a boil, then reduce heat and simmer until slightly less than desired thickness, stirring constantly. Remember that the gravy will thicken a bit after removal from the heat.


Horseradish Chive Sauce

2/3 cup light sour cream

2 tablespoons chopped fresh chives

3 tablespoons prepared horseradish

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

1/8 teaspoon kosher salt

Combine all ingredients and serve with the roast.