Once the oven is preheated, it’s time to toss the roast in, uncovered. Lastly, it’s time to add just enough beef broth to the dish to cover the bottom. I don’t worry about the bottom side of the roast, but will ensure I get the top and all of the remaining sides. Using a fork, mash all of the ingredients together in a bowl.Īpply garlic and herb butter heavily to the top and sides of the elk roast. Finally, add the cooked onions to the roasting dish and arrange around the roast.Ĭombine a stick of butter, three to four minced garlic cloves, two to three minced sprigs of rosemary, and salt and pepper. Add just enough beef broth to the skillet to deglaze all of the stuck-on bits. Once the onions are well browned and turning somewhat translucent it’s time. While the remaining oil is still hot, add diced onions and cook over medium heat. Once the roast is seared completely remove it and add to your roasting dish. Once the oil is heated, add the roast to the pan and sear on all sides for four to five minutes or until browned and slightly crispy. In a large skillet, add a small amount of olive oil and heat over medium heat until the oil begins to lightly bubble. Once covered set the roast aside and prepare your pan for searing. Once combined, liberally spread the rub onto all surfaces of the roast. In a small bowl, combine salt, pepper, garlic, and any other additional spices you may typically use. Before preparing, pat the roast dry to help the rub better adhere to the meat. Delight your family and friends with this unforgettable meal, showcasing the exceptional quality of elk meat from Elk Ridge Farm.Let the roast rest at room temperature for a few hours. By allowing the roast to cook slowly in a rich blend of aromatics, herbs, and broth, you’ll unlock the true flavors of the elk meat, resulting in a tender and flavorful masterpiece. Accompany the slow-cooked elk roast with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.Įlevate your culinary repertoire with Elk Ridge Farm’s slow-cooked elk roast recipe.Serve the meat drizzled with the strained cooking liquid, which can be used as a flavorful sauce. Slice or shred the elk roast, depending on your preference.While the roast is resting, strain the cooking liquid, discarding the solids.Once the roast is done, carefully remove it from the pan and transfer it to a cutting board.Place the covered pan in the preheated oven and let the elk roast cook slowly for 3-4 hours, or until the meat is tender and easily shreds with a fork.Return the seared elk roast to the pan, nestling it among the vegetables and liquid.
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