BBQ Elk Sliders


Elk Roast – thawed and brought to room temperature
Beef broth

BBQ Sauce
2 tablespoons flour
2 tablespoons mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cloves
1 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup water
3 tablespoons soy sauce
1/2 cup ketchup

Place elk roast in slow cooker and cover 3/4 with broth and remaining with water.  Cook on low for 6 to 10 hours.  Throw BBQ sauce ingredients in a sauce pan and whisk until boiling.  Remove roast from slow cooker and shred.  Reserve a few cups of the liquid.  Place shredded elk and BBQ sauce back into slow cooker and simmer.  The longer you simmer the better.  Add reserved water as needed.  

Additions: serve on dinner roll or biscuit and top with cole slaw or sliced apples.

Thanks to our good friends Rachel, Jay, and Eli Beyer for this incredible recipe!

This entry was posted in Wild Game Recipes and tagged , . Bookmark the permalink.

2 Responses to BBQ Elk Sliders

  1. BC says:

    This looks delicious! I just tried the bacon wrapped Elk Tenderloin last night, except I had to use venison. It was yummy! Keep these awesome recipes coming! ~ Beth

  2. Sounds great, slow cooker recipes are always nice to put in and forget about. Also my favorite ingredient in BBQ sauces is apple cider, I will give this a try this weekend.

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