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Recipe help - elk roast

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WhistlingBadger:
Well, if it is backstrap you have an extremely generous friend, because no one in their right mind gives away backstrap!    But if someone did, slice them into steaks and do what Pat said.

Here's my recipe for venison potroast.  It works for about any cut, even shanks.

1 Hunk o' meat, seasoned with cracked pepper
A cup or two of beef broth or game stock
Bacon

1.  Find an oven-safe cookpot with a lid that fits.
2.  Fry up the bacon in said pot, over medium-low heat, until the fat is rendered out and the bacon is crispy.  If it's smoking, you're too hot.  Set the bacon aside.  Or go ahead and eat some of it now.  We all know you want to.
3.  Turn heat up to medium high.  Sear roast quickly on all sides until they are nice, dark brown, almost charred.  You'll get some smoke this step.  Better warn the family and open some windows.
4.  Pour in enough broth/stock to almost cover the roast.  Crumble the bacon into the broth.
5.  Cover the lid; put in a 220F oven for several hours.  If you put it in in the morning, it should be ready for supper.
6.  Set the roast aside to rest while you thicken the broth into gravy.

The roast will be fork-tender, since all the connective tissue and sinew will have cooked into gelatin and melted into the sauce. 

Serve with mashed potatoes or, if you want to really do it right, hashbrowns.

Hawkdancer:
Darn it!  Now I'm hungry again! -C- (=) (lol)
Hawkdancer

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