Does anyone have a good Elk roast recipe?

Answer 1

I've never tried this but my brother has and loved it.

3-4 lbs elk roast or beef brisket
1 onion, sliced
1/2 cup chili sauce
2 tablespoons brown sugar
1 clove garlic
12-24 ounces beer

Not the one? See other Elk Roast Recipes
Main Dish
Oven Main Dish
Elk Main Dish
Preheat oven to 350.
Place meat in a 9x13 inch pan or roasting pan.
Cover with onion slices.
In a bowl, combine the chili sauce, brown sugar, garlic, and beer.
Pour over the meat.
Bake for 3½-4 hours.
Add barbecue sauce to any leftover meat, sliced, and serve on crusty rolls!

Answer 2

Do not put any stinking mushroom mix or any of that other trash on Elk meat. I do not know who started using mushroom mix as an ingredient in roasts and meat loafs etc, but they should have been hanged .
Buy a roasting bag, use a few fresh garlic gloves and insert into the meat. Use a small amount of Black Pepper. No salt at this time. If you salt meat before it is cooked, it will make the meat tough.
Put the Elk meat into the roasting bag and set the oven on 240 degrees f , for about 6 hours.
Then you can season to taste and the meat will be juicy and very tender. This is called the low heat long time cooking method and it is great for large cuts of meat.

Answer 3

any version will do...i dont know if youd like this one, but this is the recipe of my granny...
4 - 6 pound roast
salt
pepper
1 can cream of mushroom soup
1 envelope dried onion soup mix
garlic, minced (2)
rosemary abt half a tsp
bay leaves (3 will do)
2 T flour
1/4 cup h20

Remove all excess fats from the roast, season w/ salt & pepper & place on the aluminum foil...pour mushroom soup around it and sprinkle w/ onion soup mix, garlic & rosemary..then add the bay leaves.
Seal ends of foil tightly leaving 1 inch of air space on top. Place aluminum foiled roast in a large glass baking dish. Bake in 350 oven for 25 minutes per pound.
Remove the foil..and then add flour to 1/4 c of h20 then continuously stir to the roast liquid until gravy thickens...

Answer 4

ELK ROAST

4 to 6 lb. elk roast
2 tsp. salt
1/4 tsp. pepper
1 c. mushroom soup
1 env. onion soup mix
1/4 c. water
1 clove garlic, minced
1 pinch rosemary
2 bay leaves
1 tsp. parsley
2 tbsp. flour

Trim excess fat from roast. Salt and pepper. Place meat on sheet of foil. Spread mushroom soup over meat. Sprinkle on onion soup, garlic, and rosemary. Add bay leaves. Cover roast with foil, leaving an inch or so space on top. Seal ends tightly. Bake 30 minutes per pound for shoulder roast or similar cuts. Remove foil. Sprinkle parsley over roast. Thicken for gravy using 2 tablespoon flour in 1/4 cup water.

Answer 5

Elk Sauerbraten

Ingredients:

3 lb Elk or Deer
2 1/2 c Vinegar
3 c Water
2 Medium onions, sliced
1/2 Lemon sliced
6 Whole cloves
3 Bay leaves
6 Whole black pepper
1 1/2 ts Salt
1 ts Fat
1 1/2 tb Flour

Instructions

Place meat in a large bowl; add vinegar, water, onions, cloves, pepper and salt. Let meat stand 48 hours in refrigerator, turning occasionally. Remove meat, brown in hot fat. Remove meat and add flour, brown and add 2 cups vinegar marinade mixture; cook until mixture thickens. Add meat and simmer for two hours. Remove, slice meat and pour gravy over meat

Answer 6

Soak the roast in the refrigerater over night in apple juice. Disgard the apple juice.Then inject the roast with Italian seasoning and rub with a good meat rub.bake in a 350 degree oven for three to four hours or until fork tender