Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.
lame and cool.
Place roast in marinade to cover.
Whisk together the ketchup, brown sugar, mustard powder, lemon juice, liquid smoke, onion powder, garlic powder, celery salt, black pepper, Worcestershire sauce, nutmeg, and hot pepper sauce in a bowl. Place the elk roast into a large slow cooker, and pour the sauce overtop.
Cover, and cook on High until the meat shreds easily with a fork, about 5 hours. Shred, and serve on the hamburger buns.
Salt and pepper roast and put in ungreased roast pan with lid. Mix mushroom soup with 1 can condensed milk.
Add dry soup mix. Stir to mix well.
Pour over roast in 300\u00b0 oven for 2 hours or until done.
Preheat oven to 350.
Place meat in a 9x13 inch pan or roasting pan.
Cover with onion slices.
In a bowl, combine the chili sauce, brown sugar, garlic, and beer.
Pour over the meat.
Bake for 31/2-4 hours.
Add barbecue sauce to any leftover meat, sliced, and serve on crusty rolls!
In a lightly oiled pan, Fry elk and onion until the outside of the meat is seared.
Place all ingredients (except corn starch) into your stew pot or crock pot. and cook until tender. (4-5 hours in a crock pot, 2-3 hours in oven at 350F).
Thicken with a slurry of corn starch and water prior to serving.
Consider using corn starch as a thickening agent whenever possible, especially if you have (or are serving guests) with gluten intolerance.
inutes each side. If using elk meat pieces I only do
acon, spiral-fashion, around the roast, securing with toothpicks, to hold
On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
Melt butter in heavy skillet over medium heat.
Brown meat on four sides.
Remove meat from skillet and place in a large slow cooker.
Add remaining ingredients, except flour.
Cook on low for 8 hours or until meat falls apart with a fork.
Remove meat and vegetables to serving platter.
Keep warm.
Blend flour into 1 cup broth.
Place in saucepan with remaining broth and bring to boil.
Cook, stirring constantly, for 2-3 minutes, or until thick.
Serve with sliced meat and vegetables.
Serves 4-6.
ow cook do-tweeking others recipes and subing as needed.
f you have a tough roast, the vinegar in Sauerkraut, is
Place beef roast in crock pot.
Pour
Rinse thawed roast under cool water.
Place roast in large bowl; combine all ingredients together.
Pour over roast, turning roast several times.
Cover and place in refrigerator overnight, turning 2 to 3 times.
Place meat in Dutch oven and pour the marinade over roast.
Cover and cook at 300\u00b0 for 4 to 5 hours or until tender.
Baste occasionally.
Place meat on platter.
Add flour to remaining liquid; simmer, stir to thicken and serve as gravy.
Combine red wine, peanut
oil, Worcestershire sauce and lemon pepper.
Place roast in small pan and pour marinade over the roast.
Make sure it is
completely
covered.
Marinate in refrigerator for 16 hours.\tCook in
Dutch\toven
on low heat, about 300\u00b0 for 2 hours or until tender.
Coat the beef with flour and salt.
In a large, heavy pot or dutch oven, melt the butter.
Saute the meat until browned on all sides.
Add the onions and saute for a few minutes with the meat.
Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well.
Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours).
Stir occasionally to keep from sticking, and if needed, add more water.
Add potatoes, and return to boiling; cook until potatoes are tender (1/2 ...
ver medium heat. Add ground elk and cook for five minutes
edium-high heat. Add the elk strips and garlic; cook and
Cut roast into serving size chunks; pour soup and wine in crock-pot.
Add onions and seasonings to your taste.
Mix well and add meat.
Cook on low 6 hours or on high 3 hours until done.
Cut elk steak in serving pieces.
Sprinkle lightly with flour.
Fry in hot butter, browning both sides.
Put in a baking pan.
Brown onions and mushrooms in same pan as the steak.
Add to steak in baking pan.
Combine remaining ingredients and pour over the steak.
Cover and bake at 350F degrees for 1 1/2 hours.