Entrée: United States – Classic Braised Elk Roast

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

3–4 lb (1.4–1.8 kg) elk roast
Salt and freshly ground black pepper to taste
2–3 tbsp (30–45 ml) vegetable oil or canola oil
3 carrots, peeled and cut into large chunks
2–3 celery stalks, cut into large chunks
1 medium onion, roughly chopped (optional, in addition to pearl onions)
6–8 cloves garlic, smashed
12–16 pearl onions, peeled
8 oz / 225 g button mushrooms, halved or left whole if small
2 cups (480 ml) beef or game stock
1 cup (240 ml) dry red wine (or additional stock)
2 tbsp (30 ml) tomato paste
2 sprigs fresh rosemary or 1 tsp dried
3 sprigs fresh thyme or 1 tsp dried
1 bay leaf
2 tbsp (30 g) butter (optional, for finishing)

Instructions

1. Preheat oven to 325°F (160°C). Season the elk roast generously with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, about 3–4 minutes per side. Remove roast and set aside.
3. Add carrots, celery, chopped onion (if using), and garlic to the pot. Cook until softened and beginning to brown, about 5–7 minutes.
4. Stir in tomato paste and cook 1 minute. Add red wine to deglaze, scraping up browned bits. Let wine reduce slightly, about 2–3 minutes.
5. Return roast to the pot. Add stock, rosemary, thyme, and bay leaf so liquid comes about halfway up the roast. Bring to a simmer.
6. Cover and place in the oven. Braise for 2½–3 hours, or until the meat is fork-tender.
7. Meanwhile, sauté pearl onions and mushrooms in 1–2 tbsp butter or oil in a skillet over medium heat until golden, seasoning with salt and pepper.
8. When roast is done, remove meat to a cutting board and tent to rest. Skim fat from the braising liquid, then stir in sautéed mushrooms and pearl onions and simmer on the stove to meld flavors for 5 minutes.
9. Slice or shred the roast, spoon the vegetables and sauce over it, and serve.

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