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Braised Elk Shoulder With Roasted Root Vegetables

Braised Elk Shoulder With Roasted Root Vegetables

By Traeger Kitchen

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

Prep Time

30 Min

Cook Time

6 Hrs


Big Game Blend


Number of People Serving


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Units of Measurement:
6 Pound Elk, roast
To Taste salt and pepper
4 Tablespoon canola oil
2 Onion, halved
2 Carrots, 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, trimmed, and diced
2 Large Parsnips, Peeled and Cubed
3 Tablespoon extra-virgin olive oil


  • 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.

    375 ˚F / 191 ˚C

  • 2

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

  • 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.

  • 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.

  • 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.

  • 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.

    375 ˚F / 191 ˚C


  • 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.

  • 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!

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