Braised Elk Shoulder with Roasted Root Vegetables
By Traeger Kitchen
Lean and delicious wild elk shoulder is 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 Hr
Pellets
Mesquite
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (4-6 lb) elk shoulder |
| To Taste | kosher salt |
| To Taste | Black pepper |
| As Needed | Canola oil |
| 2 Medium | yellow onions, halved |
| 2 | carrots, halved length-wise |
| 8 Clove | garlic |
| 2 Cup | red wine |
| 1 Bunch | fresh thyme |
| 2 Sprig | rosemary |
| 3 Quart | Beef stock, divided |
| 2 | celery ribs, halved |
| 4 | juniper berries, crushed |
| 3 | Bay leaves |
Roasted Root Vegetables
| 2 Large | Russet potatoes, cut into 1/2-inch cubes |
| 2 | sweet potatoes, peeled and cut into 1/2-inch cubes |
| 2 Large | carrots, peeled and diced into 1/2 inch pieces |
| 2 Large | parsnips, peeled and diced into 1/2 inch pieces |
| 3 Tablespoon | Olive oil |
| To Taste | kosher salt |
| To Taste | Black pepper |
Steps
1
When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.
375 ˚F / 191 ˚C
2
Season the elk roast on all sides with salt, and pepper, to taste.
3
In a large skillet over medium-high heat, 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 skillet, add the onions, and carrots, and sauté until they start to brown. Add the garlic and cook for 1 minute, until fragrant. Remove the onions, carrots, and garlic from the heat and transfer to the roasting pan.
5
In the skillet over medium heat, add the red wine and deglaze by scraping with a wooden spoon. Add the herbs, two quarts of stock, celery, juniper berries, and bay leaves to the pan. Bring the liquid to a simmer, then carefully pour it into the roasting pan. Add additional stock, if necessary, so the roast and vegetables are almost entirely covered. Cover the roasting pan with aluminum foil.
6
Place the roasting pan directly on the grill grates. Close the lid and cook until the meat is tender enough to pull apart, 6-8 hours.
375 ˚F / 191 ˚C
06:00
7
Prepare the roasted root vegetables. On a rimmed baking sheet, toss the potatoes, sweet potatoes, parsnips, and carrots, with olive oil. Season with salt, and pepper, to taste.
8
The last hour of cooking, place the baking sheet of vegetables on the grill grates. Close the lid, and roast for 1 hour.
375 ˚F / 191 ˚C
01:00
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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