Lean and delicious wild elk shoulder slow-roasted in an aromatic red wine braising liquid and paired with perfectly cooked potatoes, carrots and parsnips.
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When ready to cook, start the Traeger grill and set the temperature to 375 degrees F. Preheat, lid closed, for 10 to 15 minutes.
Season the elk roast (4-6 lbs) with salt and pepper to taste.
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.
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.
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.
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.
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.
The last hour of cooking, add the pan of vegetables to the other side of the grill and roast for 1 hour.
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.
Serve elk with roasted vegetables and spoon the reduced braising liquid over the top. Enjoy!
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