- May 28, 2011
- 1,550
- 97
- 91
Last year for new years, I acquired a nice, fresh elk roast. I had never cooked one before, so I did the ol' beef standard of mushroom soup, onion soup mix, surrounded by potatoes and carrots, slow cooked for many hours. This is amazing for beef roast, but the elk was so lean that it came out quite dry.
This year, I knew the characteristics going in, so I attacked them.
First, I made shallow cross cuts on the top and bottom of the thawed meat, then pan seared it to seal in the small amount of fat.
Then, I placed it in the roaster with an entire bottle of apple cider beer and a liberal amount of hickory smoke as my base. A freshly peeled garlic was seperated and evenly spaced around, as well as 4 split, mild green peppers. I loaded the rest of the space with potatoes. Then I placed rings of red bell peppers around, put a small layer (about 3 tbs) of A-1 on top of the meat, and a cup of real butter.
Then I dashed the entire thing with dill weed and a light drizzle of sesame seed oil.
Here I've added a large onion and cooked it for a bit.
I cooked it on low (around 200F so as not to boil away precious moisture) for about 4.5 hours, then added a cup of water and finished it out at 350F for almost another hour.
It worked great, lots of compliments, and I was quite happy with the bright vinegar type flavor as opposed to the normal creamy variety. Can't wait until next year.
This year, I knew the characteristics going in, so I attacked them.
First, I made shallow cross cuts on the top and bottom of the thawed meat, then pan seared it to seal in the small amount of fat.
Then, I placed it in the roaster with an entire bottle of apple cider beer and a liberal amount of hickory smoke as my base. A freshly peeled garlic was seperated and evenly spaced around, as well as 4 split, mild green peppers. I loaded the rest of the space with potatoes. Then I placed rings of red bell peppers around, put a small layer (about 3 tbs) of A-1 on top of the meat, and a cup of real butter.
Then I dashed the entire thing with dill weed and a light drizzle of sesame seed oil.
Here I've added a large onion and cooked it for a bit.
I cooked it on low (around 200F so as not to boil away precious moisture) for about 4.5 hours, then added a cup of water and finished it out at 350F for almost another hour.
It worked great, lots of compliments, and I was quite happy with the bright vinegar type flavor as opposed to the normal creamy variety. Can't wait until next year.
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