Elk Brisket Recipe

Ingredients

• 5 to 6 pounds of elk brisket, trimmed of excess fat
• 1 cup beef broth or vegetable broth for moisture and depth
• 1/2 cup red wine (optional) to add complexity and tenderize
• 1/4 cup apple cider vinegar to balance richness and tenderize
• 1/4 cup Worcestershire sauce for umami and savory notes
• 4 cloves garlic, minced to infuse aromatic flavor
• 1 large onion, sliced for sweetness and moisture during cooking
• 2 tablespoons smoked paprika for a subtle smoky undertone
• 1 tablespoon kosher salt to draw out flavors and season the meat evenly
• 1 tablespoon black pepper, freshly ground for heat and bite
• 1 teaspoon ground cumin to add earthiness and warmth
• 1 teaspoon dried thyme for herbal brightness
• 1 teaspoon chili powder for mild heat and complexity
• 1/2 teaspoon cayenne pepper (optional) for extra kick
• 1/2 cup elk or beef broth to keep the brisket moist during roasting
• 1/4 cup barbecue sauce (choose your favorite style) to glaze and add sweet tang
• 2 tablespoons honey for balanced sweetness
• 1 tablespoon Dijon mustard to add sharpness and depth