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.

  • ikidd@lemmy.worldEnglish
    4·
    13 days ago

    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.