We all have those days, weeks, or months in my case, where cooking gets a spot on the back burner. My sense of excitement and meal creativity has been on a low simmer for quite some time now. But with summer occasionally peaking its head out, I’m getting motivated for fresh ideas, colorful ingredients, and some good old BBQing.
It rained all weekend… poured actually. So even with all of my new found enthusiasm, I opted for a roast and now I’m hoping to stretch it out over the next few meals.
So it begins with Elk Roast Recipe #1: Blackberry and Balsamic Roasted Elk served with Rough Mashed Potatoes and Green Salad
For Elk Marinade
– 1 shallot
– 5 garlic cloves
– 1 tablespoon whole peppercorns
– 1 tablespoon olive oil
– 3/4 cup balsamic vinegar
– 1/2 cup red wine vinegar
– 1/2 cup water
– 2 heaping tablespoons of blackberry jam (or jam of your choice)
Place ingredients in food processor and process!
Place room temperature elk roast in crock pot
Sprinkle with salt
Pour marinade over roast
Cook on high for 4-5 hours – baste and flip every hour or so.
Note: I prefer my roasts a little more on the well done side. That way I can always add a little au jus for flavor and moisture. I also find that with elk roasts there is a tipping point, a time, where the meat goes from tough and chewy to tender (and maybe a little drier). So cook to your liking and remember that this perfect time may take a few trials to figure out.
Serve with sides of your choice!
Stay tuned for recipes #2 and #3!