How to Cook Elk Roast | Grilled & Braised Elk Roast with Gremolata

How to Cook Elk Roast | Grilled & Braised Elk Roast with Gremolata

Today, I’ll show you how to grill and then braise an Elk roast that is incredibly tender. We will finish the Elk roast with a Gremolata sauce.

Elk Ingredients
• 1.5 – 2 lb Elk Roast
• 2 Teaspoon Minced Garlic
• 1 Onion, Coarsely Chopped
• ~ 4-6 Tablespoons Tennessee Whiskey Venison & Wild Game Seasoning:
• 1 Teaspoons Chile Powder
• 1 Ghost Pepper, sliced
• 6-8 Red Potatoes
• 3 Carrots
• 2 Stalks Celery
• 5 Pieces of Bacon
• 1, 750ml Cabernet Sauvignon
• ~ 1/5 Cups Beef Stock (will depend on the size of your pot)
• 2 Sprigs Rosemary
• 5 Springs Thyme
• 2 Bay Leaves

Gremolata Ingredients
• Leaves from 1 Bunch Italian Leaf Parsley
• Zest from 1 Lemon
• 2 Tablespoons Horseradish sauce
• 2-3 Tablespoons Olive Oil
• ½ Teaspoon each Cracked Black Pepper and Sea Salt

Set grill for direct grilling over medium-high heat. Grill the Elk roast until browned on all sides.

While Roast is browning, take a Dutch oven and fry the bacon. Remove bacon and set aside. Add onions and garlic.

When onions start to get soft, add about 1 cup on the wine. De-glaze the Dutch oven.

Add the roast (once browned) and the remaining wine. Add enough beef broth to almost cover the roast.

Add the remainder of the ingredients (excluding the Gremolata ingredients). Cover and bring to boil. Now simmer for 1 to 2 hours until the roast and potatoes are fork tender.

While the roast is cooking, add the parsley leave and oil in a mixing bowl. Mix together. Add the remaining Gremolata ingredients and mix well. Serve the Gremolata on the Elk.

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