Name: Slow-Roasted Elk with Root Vegetables
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 1 serving
Ingredients: 4 oz raw elk roast; 0.25 tbsp olive oil; 0.5 cup raw carrots; 0.5 cup raw parsnips; 0.5 cup raw red onion; 0.5 cup beef bone broth; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

346 calories

Protein: 42g; 49% of calories
Carbs: 28g; 33% of calories
Fat: 7g; 18% of calories

Instructions

Prep 15 min · Cook 1 hr 45 min

Preheat your oven to 275°F.
Pat the elk roast dry with paper towels and season all sides evenly with sea salt and black pepper.
Heat the olive oil in a small oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the elk roast for 2-3 minutes per side until a golden-brown crust forms, then remove the meat and set it aside.
Add the carrots, parsnips, and red onion to the same pot and sauté for 3 minutes until slightly softened.
Place the elk roast back into the pot on top of the vegetables and add the fresh rosemary, thyme, and bone broth.
Cover the pot with a tight-fitting lid and transfer it to the oven to roast for 90 minutes until the meat is fork-tender.
Remove from the oven and let the elk rest in its juices for 10 minutes before slicing against the grain and serving with the roasted vegetables.

Nutrition

Ingredients

Instructions

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