How to Roast Elk
- 1). Place the carrots, potatoes, onions, garlic cloves and green chilies in the bottom of the slow cooker. Cover the slow cooker, but do not turn it on at this point.
- 2). Heat vegetable oil in the bottom of a large heavy skillet over medium-high heat.
- 3). Wash the roast under running water, pat dry with paper towels and rub the roast thoroughly with salt, pepper and cinnamon, and dredge it in flour.
- 4). Use two meat forks to place the roast into the skillet and sear the entire surface until golden brown. This process takes approximately three to four minutes per side in a hot skillet.
- 5). Remove the roast from the skillet and place it into the slow cooker setting on top of the vegetables.
- 6). Use a knife to cut three to four evenly spaced slits into the roast, and insert one quarter of a stick of butter into each slit.
- 7). Push a meat thermometer with a large dial into the middle of the roast where it is seen without removing the glass cover.
- 8). Mix 1 cup of red wine and 2 cups of beef broth together and pour over the roast.
- 9). Set the slow cooker for 75 minutes per pound plus an additional 75 minutes. A 5-pound roast cooks for approximately six to eight hours with this formula. Baste the roast thoroughly with drippings once every hour.
- 10
Cook until the internal temperature of the roast is 140 degrees F for rare, 160 degrees F for medium and 175 degrees F for well done. Remove it from the slow cooker and allow it to rest and finish cooking for 30 minutes. Pour off the liquid to make rich flavorful gravy.
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