Elk Pot Roast | Wild Table

Throughout this narrative journey, you'll discover the raw energy and boundless beauty of nature, the unique thrill of hunting, and the rewarding experience of turning a hearty cut of wild game into the wholesome, mouth-watering dish of Elk Pot Roast.

Morning breezes in Colorado are sharp and pure, carrying with them the scent of snow-chilled pines and frost-kissed grass. It's the peak of Elk migration season. This twilight hour, when the tints of the sky transition from inky black to soft mellow hues, is the best time to start the hunt. As an ethical hunter, the aim is to take a mature bull elk to provide a sustainable food source while respecting the animal’s role in the ecosystem.

Venturing amid the rugged landscape, with the Rocky Mountains as your backdrop, you sense the pulsating rhythm of life. From the splashy river streams to the mixed chirruping of birds, everything is a symphony of nature, vibrant in its own way.  With patience, vigilance, and respect for the majestic, powerful animals, the goal is for an animal taken swiftly and humanely.

After an arduous but exciting hunt, you are finally able to respectfully claim your elk. The appreciation for this creature and the sustenance it will provide is unwavering, and the next step is field dressing the elk - a process not for the faint-hearted, but crucial in preserving the quality of meat.

Upon returning home, with the Colorado wind chilling you to the bone, you ready yourself to prepare the grand meal - an Elk Pot Roast.

Ingredients

• 16 oz. elk round steak, chopped into bite-sized cubes
• Low-sodium beef broth (enough to cover the meat in the slow cooker)
• Cajun seasoning
• Garlic cloves, peeled
• Garlic Salt
• Red Skin potatoes, cut into bite-sized pieces
• Baby carrots
• 1 small onion, chopped into cubes

Instructions

1. Cut all silver skin and fat off elk sirloin, roast or steak.
2. Coat the elk meat with Cajun seasoning and garlic salt.
3. Add meat, garlic cloves, and chopped onion into the crock pot. Submerge everything in low-sodium beef broth.
4. Cook for 4 hours on low heat with the lid closed.
5. Add your potatoes and carrots and cook for an additional 4 hours on low heat.
6. Plate and serve when meat is tender and falling apart and enjoy!

Like this recipe for elk pot roast? Check out more wild game recipes from The Green Way Outdoors!

Are you a field to table foodie? Check out more of our wild game recipes and foraging tips on our Wild Table blog!