Slow Cooked Elk Roast with Red Wine Mushroom Sauce
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Had random old bits of frozen elk from someone. Decided to slow cook it and serve with mashed potatoes.
~2 lb. Elk Roast
Box of Cremini Mushrooms
2 Leftover Carrots
1/2 Leftover Orange Pepper
Cup or so Petit Verdot (only red wine I had, very floral/fruit forward, secret garden vibes)
Cup or two of beef stock
3 Garlic Cloves
Salt and Pepper
Box of fresh Poutry Spices
2 bay leaves
Some gold potatos, milk, butter, salt for the mashed potatoes
Since the elk was frozen for an undisclosed amount of time, and I dont have experience slow cooking elk, it was a little dry/grainy but with good flavor. The gravy it made was out of this world though and I used some of the leftover gravy to flavor some ramen the next day.
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C Cooking shared this topic
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Had random old bits of frozen elk from someone. Decided to slow cook it and serve with mashed potatoes.
~2 lb. Elk Roast
Box of Cremini Mushrooms
2 Leftover Carrots
1/2 Leftover Orange Pepper
Cup or so Petit Verdot (only red wine I had, very floral/fruit forward, secret garden vibes)
Cup or two of beef stock
3 Garlic Cloves
Salt and Pepper
Box of fresh Poutry Spices
2 bay leaves
Some gold potatos, milk, butter, salt for the mashed potatoes
Since the elk was frozen for an undisclosed amount of time, and I dont have experience slow cooking elk, it was a little dry/grainy but with good flavor. The gravy it made was out of this world though and I used some of the leftover gravy to flavor some ramen the next day.
That looks fantastic
I’ve braised meat that’s frozen 2+ years. As long as it doesn’t have freezer burn it’s fine. The dryness is probably because it’s a lean meat to start with and you may have over cooked it a little (ask me how I know, haha).
Still looks delicious to me though!
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Had random old bits of frozen elk from someone. Decided to slow cook it and serve with mashed potatoes.
~2 lb. Elk Roast
Box of Cremini Mushrooms
2 Leftover Carrots
1/2 Leftover Orange Pepper
Cup or so Petit Verdot (only red wine I had, very floral/fruit forward, secret garden vibes)
Cup or two of beef stock
3 Garlic Cloves
Salt and Pepper
Box of fresh Poutry Spices
2 bay leaves
Some gold potatos, milk, butter, salt for the mashed potatoes
Since the elk was frozen for an undisclosed amount of time, and I dont have experience slow cooking elk, it was a little dry/grainy but with good flavor. The gravy it made was out of this world though and I used some of the leftover gravy to flavor some ramen the next day.
No clue who tf downvotes this, but obvi someone who has never tasted elk.
Good job, much appreciate
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Had random old bits of frozen elk from someone. Decided to slow cook it and serve with mashed potatoes.
~2 lb. Elk Roast
Box of Cremini Mushrooms
2 Leftover Carrots
1/2 Leftover Orange Pepper
Cup or so Petit Verdot (only red wine I had, very floral/fruit forward, secret garden vibes)
Cup or two of beef stock
3 Garlic Cloves
Salt and Pepper
Box of fresh Poutry Spices
2 bay leaves
Some gold potatos, milk, butter, salt for the mashed potatoes
Since the elk was frozen for an undisclosed amount of time, and I dont have experience slow cooking elk, it was a little dry/grainy but with good flavor. The gravy it made was out of this world though and I used some of the leftover gravy to flavor some ramen the next day.
I’m getting an elk roast out this weekend and give that a try.
I find onions and tomatoes help the dryness with a long braise, you can take them out of you don’t like the texture or acid taste in the gravy. My grandmother taught me that trick with moose.
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Had random old bits of frozen elk from someone. Decided to slow cook it and serve with mashed potatoes.
~2 lb. Elk Roast
Box of Cremini Mushrooms
2 Leftover Carrots
1/2 Leftover Orange Pepper
Cup or so Petit Verdot (only red wine I had, very floral/fruit forward, secret garden vibes)
Cup or two of beef stock
3 Garlic Cloves
Salt and Pepper
Box of fresh Poutry Spices
2 bay leaves
Some gold potatos, milk, butter, salt for the mashed potatoes
Since the elk was frozen for an undisclosed amount of time, and I dont have experience slow cooking elk, it was a little dry/grainy but with good flavor. The gravy it made was out of this world though and I used some of the leftover gravy to flavor some ramen the next day.
TIL about orange pepper…
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Had random old bits of frozen elk from someone. Decided to slow cook it and serve with mashed potatoes.
~2 lb. Elk Roast
Box of Cremini Mushrooms
2 Leftover Carrots
1/2 Leftover Orange Pepper
Cup or so Petit Verdot (only red wine I had, very floral/fruit forward, secret garden vibes)
Cup or two of beef stock
3 Garlic Cloves
Salt and Pepper
Box of fresh Poutry Spices
2 bay leaves
Some gold potatos, milk, butter, salt for the mashed potatoes
Since the elk was frozen for an undisclosed amount of time, and I dont have experience slow cooking elk, it was a little dry/grainy but with good flavor. The gravy it made was out of this world though and I used some of the leftover gravy to flavor some ramen the next day.
Dude this is food. Not these cakes and pastries that people be posting. This is some good eats.
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Had random old bits of frozen elk from someone. Decided to slow cook it and serve with mashed potatoes.
~2 lb. Elk Roast
Box of Cremini Mushrooms
2 Leftover Carrots
1/2 Leftover Orange Pepper
Cup or so Petit Verdot (only red wine I had, very floral/fruit forward, secret garden vibes)
Cup or two of beef stock
3 Garlic Cloves
Salt and Pepper
Box of fresh Poutry Spices
2 bay leaves
Some gold potatos, milk, butter, salt for the mashed potatoes
Since the elk was frozen for an undisclosed amount of time, and I dont have experience slow cooking elk, it was a little dry/grainy but with good flavor. The gravy it made was out of this world though and I used some of the leftover gravy to flavor some ramen the next day.
2 pound is about 1kg
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Had random old bits of frozen elk from someone. Decided to slow cook it and serve with mashed potatoes.
~2 lb. Elk Roast
Box of Cremini Mushrooms
2 Leftover Carrots
1/2 Leftover Orange Pepper
Cup or so Petit Verdot (only red wine I had, very floral/fruit forward, secret garden vibes)
Cup or two of beef stock
3 Garlic Cloves
Salt and Pepper
Box of fresh Poutry Spices
2 bay leaves
Some gold potatos, milk, butter, salt for the mashed potatoes
Since the elk was frozen for an undisclosed amount of time, and I dont have experience slow cooking elk, it was a little dry/grainy but with good flavor. The gravy it made was out of this world though and I used some of the leftover gravy to flavor some ramen the next day.
This looks amazing.
