#ELK ROAST CROCK POT FULL#

Ghee (or Cooking Oil): Used for searing the venison roast prior to cooking in the crockpot. Beef Broth: Adds a beef flavor and cooking juice. One quick note – a whole elk shank will definitely have marrow in the bone! About half way through, find the tiniest fork you have (or try a knife or a chopstick) and fish it out of the end, then stick in the juices so it can melt and make a fattier veggie gravy. Venison Roast: This recipe calls for a 4-pound roast (which may be two pieces). However, when it’s all said and done it makes a really wonderful presentation! Great if you’re having company over, or for any holiday. (If you have an Instant Pot – throw it all in there for 90 minutes and let the pressure naturally release.)

#ELK ROAST CROCK POT FULL#

Getting a whole elk shank tender takes the full 8 hours in a crock pot. Ingredients 3 pounds boneless venison roast 1 large onion, sliced 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon garlic salt teaspoon ground black pepper 1 (1 ounce) package dry onion soup mix 1 (10.75 ounce) can condensed cream of mushroom soup Directions Clean venison roast and place in a slow cooker.

While Osso Buco is normally a shorter braise, this, I’m afraid, is not. As such, we had whole shanks to work with. In other words, we butchered then froze the whole shanks without even thinking about it. We decided to make Osso Buco with a whole elk shank, instead of with a shank cut into more personal sized pieces, mostly out of necessity. This was born, as things often are in my kitchen, when a bone saw, a food saver and a lack of foresight came together. Unfortunately, the brewery went out of business so now I’m back! Thanks for sticking with me! Pull meat from the smoker and let it rest for 5-10 minutes and thinly. Place in Crock Pot Sprinkle or pour Braggs Liquid Aminos or Soy Sauce evenly over Roast Sprinkle with Herbs & Lemon Pepper (you. 130 for medium rare, about an additional 15-20 minutes. Turn temperature up to 400 and cook until desired internal temperature. Lay roast directly on the grill grate and smoke for 60 minutes. But alas, the commute was long and the work was demanding but fun so needless to say my side project here at Laura’s Wild Kitchen was put on the back burner. When ready to cook, set temperature to 180 and preheat, lid closed for 15 minutes. I got a job at a brewery! It’s like the mothership was calling me home. While it takes a bit longer to cook, this whole shank Osso Buco sure does impress! In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth.

Elk roast crock pot