CARNIVORE'S KITCHEN
Apple Cider Braised Elk Roast with Potato Leek Gratin
PHOTOS: Jaime Teigen
By Jaime Teigen
Nothing beats an elk roast prepared to perfection in a slow cooker, especially if you pair it with potato leek gratin. This recipe is sure to bring your family and friends coming back for seconds!
PREP TIME: 20 MIN COOK TIME: up to 8 Hours SERVES: 6
3 lbs elk roast
3 cups beef broth
1 cup apple cider
1 yellow onion, sliced thin
½ apple, cored and sliced thin
salt and pepper
5 cloves garlic, chopped
2 tbsp butter
2 tbsp olive oil
2 tbsp thyme, fresh and chopped
4 sage sprigs, fresh
Turn slow cooker on high.
Heat a large cast iron skillet or Dutch oven and add butter and onions. Cook until softened, about 5-8 minutes, then add apples and cook for another 5 minutes. Add mixture to the slow cooker.
Pat the roast dry and season generously with salt and pepper.
Using the same skillet, add the olive oil and brown all sides of the roast. Place in the slow cooker with the apple cider, beef broth, garlic, fresh thyme and sage.
Slow cook for 6-8 hours or until the elk roast is tender and pulls apart easily. Remove the roast, pull apart and add back to the slow cooker, allowing the meat to soak up all the juices.
2 lbs russet potatoes, peeled and sliced thin
2 leeks, trimmed, washed and chopped
2 cups Gruyere cheese, shredded
2 cups heavy cream
1 garlic clove, minced
4 tbsp butter (2 tbsp melted)
2 tsp parsley, fresh and chopped
2 tsp thyme, fresh and chopped
1 tsp salt and pepper
In a skillet, melt 2 tbsp of butter and sauté leeks for about 10 minutes until soft.
Add herbs, salt and pepper and garlic and let cook with leeks for about 3-4 minutes, then slowly add the cream and cook until the mixture thickens slightly, about 2 minutes. Set aside.
In an oven-safe skillet or casserole pan add the melted butter, then begin layering potatoes, ⅓ of the cream and leek mixture, and some cheese, repeating until all is used and ending with cheese on top. Bake for 40 minutes at 350°.
Increase the temperature to 400° and bake for another 10 minutes until the cheese is golden and bubbly.
Let sit to thicken for 10 minutes.
Serve roast and potatoes with a spoonful of slow-cooker juices and top with parsley if desired. Enjoy!
As a passionate hunter, fisher and avid outdoorswoman, wild game chef Jaime Teigen loves to help people learn fresh, practical and fun ways to make the most of their harvest in the kitchen and out on the grill. For more recipes and cooking from Jaime, visit www.outdoorclass.com.
