How to Cook Elk Meat in the Crock-Pot

Tender, low-fat elk meat is lean and delicious, but must be cooked slowly in its own juices and water to retain flavor and prevent the meat from drying out. A Crock-Pot is the perfect choice for preparing elk, because the pot slowly roasts the meat at controlled temperatures. With a few seasonings and by following these steps, you can cook a flavorful elk roast in a Crock-Pot.

Things You'll Need

• Elk roast, 3-5 lbs.
• Crock-Pot
• Bacon strips
• Seasonings to taste, incuding salt and pepper
• Water
• 2 cups inexpensive Burgundy or other red wine of choice
• Garlic cloves, sliced
• Knife
• Toothpicks

Instructions

1. Make small slits in the the roast with a knife tip and insert sliced garlic cloves. Quantity depends on taste, but a guideline would be three slices of garlic per pound of elk.

2. Arrange four to five slices of bacon over the top of the roast and secure with toothpicks on both ends.

3. Place the roast in a Crock-Pot with 2 cups of Burgundy or other inexpensive red wine and 4 cups water.

4. Add salt, pepper and other seasonings, as desired.

5. Cover the Crock-Pot with the lid and cook on low for approximately 6 hours for a 3- to 5-lb. roast.

6. Remove roast from Crock-Pot and let it rest for 10 minutes before carving to allow the juices to flow throughout the meat.

Tips & Warnings

• Elk roast is low in fat, so you must check the Crock-Pot every 2 hours and add more wine or water, if necessary, to prevent the meat from drying out.

References

• Elk meat recipes
• Crock Pot elk cooking

Resources

• Read this Article in Spanish