Elk Shoulder with Roasted Root Vegetables Recipe

Name: Elk Shoulder with Roasted Root Vegetables Recipe
Total time: 390 min
Ingredients: 1 (4-6 lb) elk shoulder; As Needed Canola oil; 2 Medium yellow onions, halved; 2 carrots, halved length-wise; 8 Cloves garlic; 2 Cups red wine; 1 Bunch fresh thyme; 2 Sprigs rosemary; 3 Quarts Beef stock, divided; 2 celery ribs, halved; 4 juniper berries, crushed; 3 bay leaves; 2 Large Russet potatoes, cut into 1/2-inch cubes; 2 sweet potatoes, peeled and cut into 1/2-inch cubes; 2 Large carrots, peeled and diced into 1/2 inch pieces; 2 Large parsnips, peeled and diced into 1/2 inch pieces; 3 Tablespoons olive oil

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Elk shoulder braised in a red wine and herb liquid and paired with russet potatoes, sweet potatoes, carrots and parsnips.

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