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Braised Elk Shoulder with Roasted Root Vegetables

30

6

Mesquite

Lean and delicious wild elk shoulder is slow roasted in an aromatic red wine braising liquid and paired with perfectly cooked potatoes, carrots and parsnips..

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  • 1 (4-6 lb) elk shoulder

  • Kosher salt

  • Black pepper

  • Canola oil

  • 2 Medium yellow onions, halved

  • 2 carrots, halved length-wise

  • 8 Clove garlic

  • 2 Cup red wine

  • 1 Bunch fresh thyme

  • 2 Sprig rosemary

  • 2 Quart Beef stock, divided

  • 2 celery ribs, halved

  • 4 juniper berries, crushed

  • 3 Bay leaves

Roasted Root Vegetables

  • 2 Large Russet potatoes, cut into 1/2-inch cubes

  • 2 Sweet potatoes, peeled and cut into 1/2-inch cubes

  • 2 Large carrots, peeled and diced into 1/2 inch pieces

  • 2 Large parsnips, peeled and diced into 1/2 inch pieces

  • 3 Tablespoon Olive oil

  • Kosher salt

  • Black pepper

  • 1

    When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 2

    Season the elk roast on all sides with salt and pepper to taste.

    • 1 (4-6 lb) elk shoulder

    • To Taste Kosher salt

    • To Taste Black pepper

  • 3

    In a large skillet over medium-high heat, add a small amount of canola oil and brown the roast on all sides. Once deeply caramelized, remove the roast and transfer to a deep roasting pan.

    • As Needed Canola oil

  • 4

    In the skillet, add the onions and carrots, then sauté until they start to brown. Add the garlic and cook for 1 minute, until fragrant. Remove the onions, carrots, and garlic from the heat and transfer them to the roasting pan.

    • 2 Medium yellow onions, halved

    • 2 carrots, halved length-wise

    • 8 Clove garlic

  • 5

    In the skillet over medium heat, add the red wine and deglaze by scraping with a wooden spoon. Add the herbs, two quarts of stock, celery, juniper berries, and bay leaves to the pan. Bring the liquid to a simmer, then carefully pour it into the roasting pan. Add additional stock if necessary, so the roast and vegetables are almost entirely covered. Cover the roasting pan with aluminum foil.

    • 2 Cup red wine

    • 1 Bunch fresh thyme

    • 2 Sprig rosemary

    • 2 Quart Beef stock, divided

    • 2 celery ribs, halved

    • 4 juniper berries, crushed

    • 3 Bay leaves

  • 6

    Place the roasting pan directly on the grill grates. Close the lid and and cook until the meat is tender enough to pull apart, 6-8 hours.
  • 7

    Prepare the roasted root vegetables. On a rimmed baking sheet, toss the potatoes, sweet potatoes, parsnips, and carrots, with olive oil. Season with salt, and pepper, to taste.

    • 2 Large Russet potatoes, cut into 1/2-inch cubes

    • 2 Sweet potatoes, peeled and cut into 1/2-inch cubes

    • 2 Large carrots, peeled and diced into 1/2 inch pieces

    • 2 Large parsnips, peeled and diced into 1/2 inch pieces

    • 3 Tablespoon Olive oil

    • To Taste Kosher salt

    • To Taste Black pepper

  • 8

    The last hour of cooking, place the baking sheet of vegetables on the grill grates. Close the lid, and roast for 1 hour.
  • 9

    Remove the roast and vegetables from the grill. Strain the braising liquid and reduce on the stove top. Season with salt and pepper to taste.
  • 10

    Serve elk with roasted vegetables and spoon the reduced braising liquid over the top. Enjoy!

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