Savory Braised Elk

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   I use a Dutch oven for this recipe, but you can easily make it in a slow cooker.

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   You can also use this recipe for beefit still tastes amazing.

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   I just happen to have fine tuned it for elk roast (of which I still have thirty pounds in my freezer).

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   Rub the meat with salt and pepper on all sides, then sear all sides of it on medium-high heat in the butter and oil.

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   Once all sides are nicely browned, remove the meat from the pot and de-glaze pan with the red wine just pour the wine in and stir so that all the wonderful browned bits are picked up into the liquid.

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   Add garlic powder, apple cider vinegar and broth/stock.

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   The liquid should come up halfway up your roast so add more stock and vinegar in equal parts to obtain the appropriate level.

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   Place the meat back into the pot and cover with the lid, let it simmer (low, medium-low heat) either on your stove or in your oven (around 300 degrees F).

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   Check on it occasionaly to make sure its kept a low boil.

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    Simmer for at least six hoursthe longer the better.

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    Internal temperature should get into the 200s for a soft meat.

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    Side note: your liquid should have a STRONG aroma of vinegar and should kind of sting your eyes when you open the lid.

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    The amount of vinegar can be increased but it cannot be reduced, its needed for both the flavor and for dissolving the tougher parts of the meat.

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    When finished cooking, let the meat rest for at least 30 minutes prior to cutting.

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    Add about a tablespoon of cornstarch to the leftover liquid and heat on medium heat until thickened, to make a thin gravy.

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    My favorite way to eat this is layered over a bed of buttered and salted polenta with the gravy drizzled on top but you can also used mashed potatoes, or a thick slice of crusty bread.

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    Its amazing.

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    (It pairs well with a great unsweetened applesauce).

* Per serving · 4 servings · Values may vary.