{"id":4094,"date":"2021-09-02T14:41:17","date_gmt":"2021-09-02T14:41:17","guid":{"rendered":"https:\/\/fromfieldtotable.com\/?post_type=recipe&#038;p=4094"},"modified":"2022-02-03T23:51:37","modified_gmt":"2022-02-03T23:51:37","slug":"elk-shoulder-pot-roast-2","status":"publish","type":"post","link":"https:\/\/fromfieldtotable.com\/elk-shoulder-pot-roast-2\/","title":{"rendered":"Elk Shoulder Pot Roast"},"content":{"rendered":"\n<p>We videoed  (<a href=\"https:\/\/youtu.be\/mTGMNJETrKE\">watch here<\/a>) 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\u2019t 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.<\/p>\n\n\n\n<p> Recipe by Chef Albert Wutsch<\/p>\n\n\n\n<p>We use <a href=\"https:\/\/www.rectecgrills.com\/grills\">RecTec <\/a>pellet smokers\/grills for all of our outdoor cooking and all of our wild game is processed using <a href=\"https:\/\/www.madewithmeat.com\/\">Made With Meat<\/a> equipment. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3759-225x300.jpeg\" alt=\"\" data-id=\"1689\" data-link=\"https:\/\/fromfieldtotable.com\/?attachment_id=1689\" class=\"wp-image-1689\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3667-225x300.jpeg\" alt=\"\" data-id=\"1687\" data-link=\"https:\/\/fromfieldtotable.com\/?attachment_id=1687\" class=\"wp-image-1687\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img fetchpriority=\"high\" decoding=\"async\" width=\"225\" height=\"300\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3669-1-225x300.jpeg\" alt=\"\" data-id=\"1692\" data-full-url=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3669-1.jpeg\" data-link=\"https:\/\/fromfieldtotable.com\/?attachment_id=1692\" class=\"wp-image-1692\" srcset=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3669-1-225x300.jpeg 225w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3669-1-600x800.jpeg 600w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3669-1-768x1024.jpeg 768w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3669-1-1152x1536.jpeg 1152w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3669-1-1080x1440.jpeg 1080w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3669-1-1280x1707.jpeg 1280w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3669-1-980x1307.jpeg 980w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3669-1-480x640.jpeg 480w, https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3669-1.jpeg 1536w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/fromfieldtotable.com\/wp-content\/uploads\/2020\/05\/IMG_3671-225x300.jpeg\" alt=\"\" data-id=\"1688\" data-link=\"https:\/\/fromfieldtotable.com\/?attachment_id=1688\" class=\"wp-image-1688\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Elk Shoulder Pot Roast<\/h3>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul><li>4lb Elk Shoulder Clod<\/li><li>2T Oil<\/li><li>1\/4C RecTec Freakin Greek Spice Blend<\/li><li>1T Garlic Chopped<\/li><li>1C Onion<\/li><li>1\/2C Celery<\/li><li>1\/2c Carrots<\/li><li>1\/2C Turnips<\/li><li>1\/2C Parsnips<\/li><li>1\/2C Rutabaga<\/li><li>1\/2C Butternut Squash<\/li><li>1\/2C Yam<\/li><li>1pt Red Wine<\/li><li>1qt Brown Gravy<\/li><li>1pt Brown Beef Broth<\/li><li>1 Bay Leaf<\/li><\/ul>\n\n\n\n<p><strong>Method<\/strong>:<\/p>\n\n\n\n<ul><li>Remove all fascia from outer surface of meat, rub with oil and season with spice blend.&nbsp;<\/li><li>Large dice all vegetables.&nbsp;&nbsp;<\/li><li>Heat large cast iron pan, add oil, add meat and caramelize\/searing&nbsp;on all sides.&nbsp;<\/li><li>Add&nbsp;vegetables, lightly brown.&nbsp;<\/li><li>Deglaze with wine, reduce, add gravy, broth, and bay leaf.&nbsp;&nbsp;<\/li><li>Bring to boil, adjust flavor and thickness, cover and place in 350-degree oven.&nbsp;<\/li><li>Cook&nbsp;for approximately 4 hours. Checking for tenderness and consistency of sauce.&nbsp;<\/li><li>Meat should be&nbsp;fork tender. Adjust thickness and flavor of sauce.&nbsp;&nbsp;<\/li><li>Degrease and serve meat&nbsp;and vegetable&nbsp;smothered in sauce.&nbsp;<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Recipe   Braised Elk Shoulder By Chef Albert Wutsch\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/mTGMNJETrKE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n[wpurp-searchable-recipe]Elk Shoulder Pot Roast &#8211;  &#8211;  &#8211; [\/wpurp-searchable-recipe]","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1688,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[89,24],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Elk Shoulder Pot Roast - From Field To Table<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fromfieldtotable.com\/elk-shoulder-pot-roast-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Elk Shoulder Pot Roast - From Field To Table\" \/>\n<meta property=\"og:description\" content=\"We videoed (watch here) the preparation of this dish while on a New Mexico cow hunt. 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