PREP TIME 30 MINS
COOK TIME 6 HRS
SERVES 6 – 8
HARDWOOD BIG GAME BLEND
This decadent elk shoulder is braised in an aromatic red wine liquid and cooked low and slow on the Traeger to tender, fall-apart perfection.
2 ONIONS, HALVED
2 CARROTS PEELED, AND HALVED LENGTH-WISE
8 CLOVES GARLIC
4 JUNIPER BERRIES, CRUSHED
2 CELERY RIBS
3 BAY LEAVES
1 BUNCH FRESH THYME
2 SPRIGS ROSEMARY
2 CUPS RED WINE
3 QUARTS BEEF STOCK
KOSHER SALT, TO TASTE
BLACK PEPPER, TO TASTE
4 TBSP CANOLA OIL
Season the elk roast with salt and pepper to taste. Next, in a hot pan, add a small amount of canola oil and brown the roast on all sides. Once deeply caramelized, remove the roast and transfer to a deep roasting pan.
In the same hot pan, add the onions, carrots and celery. After a few minutes, add the garlic. After the vegetables are browned, remove them from the pan and add them to the roasting pan.
Add the red wine to the pan and deglaze by scraping with a wooden spoon. Add the herbs, two quarts of stock, celery, juniper berries, and bay leaves to the pan. Once the liquid comes to a simmer, pour it into the roasting pan.
The roast and vegetables should be almost entirely covered. Add more stock if necessary.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Cover with aluminum foil, place the pan in the Traeger and cook for 6-8 hours, or until the meat is tender enough to pull apart.
Remove the roast from the grill. Strain the braising liquid and reduce on the stove top. Season with salt and pepper to taste.
Serve elk with the reduced braising liquid over the top. Enjoy!