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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

Pellets

Big Game Blend
Yields: 6 Servings

Ingredients

main
6 PoundElk, roast
To Tastesalt and pepper
4 Tablespooncanola oil
2 Onion, halved
2 Carrots, peeled
8 Clovegarlic
2 Cupred wine
3 bay leaves
3 Quartbeef stock
2 StalkCelery
1 Bunchfresh thyme
2 Sprigfresh rosemary
4 juniper berries
2 Largerusset potatoes, peeled and cubed
2 sweet potato, peeled and cubed
2 LargeCarrots, peeled, trimmed, and diced
2 LargeParsnips, Peeled and Cubed
3 Tablespoonextra-virgin olive oil
Units of Measurement:

Step

  • Step 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

  • Step 2

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

    Ingredients
    • 6 Pound Elk, roast

    • To Taste salt and pepper

  • Step 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

  • Step 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  Carrots, peeled

    • 8 Clove garlic

  • Step 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

  • Step 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.

    08:00

    375 ˚F / 191 ˚C

  • Step 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, trimmed, and diced

    • 2 Large Parsnips, Peeled and Cubed

    • 3 Tablespoon extra-virgin olive oil

    • To Taste salt and pepper

  • Step 8

    The last hour of cooking, add the pan of vegetables to the other side of the grill and roast for 1 hour.

  • Step 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.

  • Step 10

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

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