Braised Elk Shoulder & Roasted Vegetables Recipe
Elk shoulder braised in a red wine and herb liquid and paired with russet potatoes, sweet potatoes, carrots and parsnips.
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Cooking tools:
- Grill
- Roasting pan
- Skillet
- Stove
- Wooden spoon
- Aluminum foil
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
Ingredients
- 6 Pounds Elk, roast
- 4 Tablespoons canola oil
- 2 Onion, halved
- 2 Carrots, peeled
- 8 Cloves garlic
- 2 Cups red wine
- 3 bay leaves
- 3 Quarts beef stock
- 2 Stalks Celery
- 1 Bunch fresh thyme
- 2 Sprigs fresh rosemary
- 4 juniper berries
- 2 Large russet potatoes, peeled and cubed
- 2 sweet potato, peeled and cubed
- 2 Large Carrots, peeled, trimmed, and diced
- 2 Large Parsnips, Peeled and Cubed
- 3 Tablespoons extra-virgin olive oil
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