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Braised Elk Shoulder With Roasted Root Vegetables

Prep Time

30 Minutes

Cook Time

6 Hours

Effort

Pellets

Mesquite

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

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 6 Pound elk flank steak

  • salt and pepper

  • 4 Tablespoon canola oil

  • 2 onion, halved

  • 2 carrot, peeled

  • 8 Clove garlic

  • 2 Cup red wine

  • 3 bay leaves

  • 3 Quart beef stock

  • 2 Stalk celery

  • 1 Bunch fresh thyme

  • 2 Sprig fresh rosemary

  • 4 juniper berries

  • 2 Large russet potatoes, peeled and cubed

  • 2 sweet potato, peeled and cubed

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

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

  • 3 Tablespoon extra-virgin olive oil

Steps

  • 1

    When ready to cook, start the Traeger grill and set the temperature to 375 degrees F. Preheat, lid closed, for 10 to 15 minutes.

    Grill375 ˚F

  • 2

    Season the elk roast (4-6 lbs) with salt and pepper to taste.

    Ingredients

    • 6 Pound elk flank steak

    • To Taste salt and pepper

  • 3

    Next, in a hot pan, 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.

    Ingredients

    • 4 Tablespoon canola oil

  • 4

    In the same hot pan, add the onions and carrots (halved length-wise). After a few minutes, add the garlic. After the vegetables are browned, remove them from the pan and add them to the roasting pan.

    Ingredients

    • 2 onion, halved

    • 2 carrot, peeled

    • 8 Clove garlic

  • 5

    Then add the red wine to the pan and deglaze by scraping with a wooden spoon. Add the herbs, two quarts of stock, celery, juniper berries (crushed), and bay leaves to the pan. Once the liquid comes to a simmer, pour it into the roasting pan.

    Ingredients

    • 2 Cup red wine

    • 3 bay leaves

    • 3 Quart beef stock

    • 2 Stalk celery

    • 1 Bunch fresh thyme

    • 2 Sprig fresh rosemary

    • 4 juniper berries

  • 6

    The roast and vegetables should be almost entirely covered. Add more stock if necessary. Cover with aluminum foil, place the pan in the Traeger and cook for 6-8 hours, or until the meat is tender enough to pull apart.

    Grill375 ˚F

  • 7

    While the elk is braising, roast the vegetables. Toss together potatoes, sweet potatoes, parsnips and carrots with olive oil. Season to taste with salt and pepper and place on a shallow roasting pan.

    Ingredients

    • 2 Large russet potatoes, peeled and cubed

    • 2 sweet potato, peeled and cubed

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

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

    • 3 Tablespoon extra-virgin olive oil

    • To Taste salt and pepper

  • 8

    The last hour of cooking, add the pan of vegetables to the other side of the grill 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!

Cooking Notes

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