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Braised Elk Shoulder With Roasted Root Vegetables

Traeger Kitchen


Braised Elk Shoulder With Roasted Root Vegetables

Prep Time

30 Minutes

Cook Time

6 Hours

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Pellets

Big Game Blend

Lean and delicious wild elk shoulder slow-roasted in an aromatic red wine braising liquid and paired with perfectly cooked potatoes, carrots and parsnips.

Ingredients

How many people are you serving?

6

    Steps

    • 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.
      Grill Icon
      Grill375˚
    • 2

      Season the elk roast (4-6 lbs) with salt and pepper to taste.
    • 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.
    • 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.
    • 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.
    • 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.
      Grill Icon
      Grill375˚
    • 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.
    • 8

      The last hour of cooking, add the pan of vegetables to the other side of the grill and roast for 1 hour.
    • 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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