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Old 06-24-2015, 12:15 PM   #1
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Elk Roast advice

I just picked up 2 frozen cow elk roasts a co-worker of DH's gave him this morning. Of course the topic at work is how to cook them, but I wanted to ask here too. How about cooking method; top of the stove CI dutch oven, oven roasted, crock pot?? I'm thawing the 4 1/2 pound roast and put the 5 1/2 pound one in the freezer. What about seasonings?

Thanks!

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Old 06-24-2015, 12:18 PM   #2
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The best advice I can give you is to share....

Do you know what cut they are?
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Old 06-24-2015, 01:35 PM   #3
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Yeah, I think the cut will make a difference.
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Old 06-24-2015, 02:12 PM   #4
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The cuts are not labeled, both seem the same. Boneless and look like they could be from a rear quarter. Here are 4 photos of each side. The elk was harvested 11/14.
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Old 06-24-2015, 03:46 PM   #5
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That doesn't tell me anything. It might tell someone who knows more about butchering what it is.

I would cut off a small piece and fry it to get an idea of how tough or tender it is.
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Old 06-24-2015, 04:31 PM   #6
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All I can tell you is that my overall experience with elk is that it is a very lean meat. It cooks quickly, but if you overcook it it will turn to leather. I would oven roast or grill it (indirect method) to an internal temp of no more than 130-135F.

It tastes similar to beef, so any seasoning blend you use for a beef roast will work just as well for elk.
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Old 06-24-2015, 04:52 PM   #7
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Elk Roast advice

My only experience with elk was having it as a grilled steak. I was a teen, and as I recall, it was quite good. Of course, that was several milleniums ago. Our parents lied to us and told us everything was beef, we knew better! We had a mixed meat dinner party, along with antelope, moose, venison, and some other wild hunted meats.

I'm wondering if it wouldn't be good done in the CP, lots of aromatics, some red wine.
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Old 06-24-2015, 04:54 PM   #8
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I've done plenty of butchering but nothing along the size of an elk.


Looking at the pictures from this website
Elk Meat at the Net's Best Prices including Elk Steaks


what I have most closely resembles what they call a sirloin butt roast.


Thanks Taxy andSteve.
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Old 06-25-2015, 01:00 PM   #9
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Watching all the shows on Alaska and people who live out there and hunt to eat, it seems they all cut it up into pieces and fry it in some kind of fat.
Might be bear fat for all I know.
But when they are cooking venison, moose or caribou and other animals, its getting fried in fat.
I am assuming to enhance the flavor since they don't have much in the way of seasonings. And as a way as to not over cook it. I guess.
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Old 06-25-2015, 01:52 PM   #10
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Thanks all.


The consensus of the work crew, including the fellow who gave us the roasts, is to cook it in the crock pot. That I can do! And Frank, I will invite some meat eating friends over for the feast. (That rules out my sister and BIL)
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