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!