We videoed (watch here) the preparation of this dish while on a New Mexico cow hunt. Was an excellent choice for that cold, windy, snowy, day. Greg Ray and the camera crew ate well this day. You can’t go wrong with comfort food. These type dishes work great in crock-pots and for a shorter cooking time, try using a pressure cooker. Any generic venison spice blend should work well this dish. You may substitute any potato variety for the yams.
Recipe by Chef Albert Wutsch
We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.
Elk Shoulder Pot Roast
- 4lb Elk Shoulder Clod
- 2T Oil
- 1/4C RecTec Freakin Greek Spice Blend
- 1T Garlic Chopped
- 1C Onion
- 1/2C Celery
- 1/2c Carrots
- 1/2C Turnips
- 1/2C Parsnips
- 1/2C Rutabaga
- 1/2C Butternut Squash
- 1/2C Yam
- 1pt Red Wine
- 1qt Brown Gravy
- 1pt Brown Beef Broth
- 1 Bay Leaf
- Remove all fascia from outer surface of meat, rub with oil and season with spice blend.
- Large dice all vegetables.
- Heat large cast iron pan, add oil, add meat and caramelize/searing on all sides.
- Add vegetables, lightly brown.
- Deglaze with wine, reduce, add gravy, broth, and bay leaf.
- Bring to boil, adjust flavor and thickness, cover and place in 350-degree oven.
- Cook for approximately 4 hours. Checking for tenderness and consistency of sauce.
- Meat should be fork tender. Adjust thickness and flavor of sauce.
- Degrease and serve meat and vegetable smothered in sauce.