Braised Elk Shoulder & Roasted Vegetables Recipe - Traeger

Name: Braised Elk Shoulder & Roasted Vegetables Recipe - Traeger
Total time: 390 min
Ingredients: 6 Pounds Elk, roast; To Taste salt and pepper; 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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Elk shoulder braised in a red wine and herb liquid and paired with russet potatoes, sweet potatoes, carrots and parsnips.

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