Elk meat is not typically found in your neighborhood supermarket; If you are lucky enough to get your hands on some elk meat, you are in for a treat. Aside from being tender and juicy when cooked in the slow cooker, elk is a naturally lean meat. Although the fat content of servings of elk differ according to the cut of meat, one 3.5 ounce serving of eye of round contains only 2.1 grams of fat, and it is a good source of vitamin B12, riboflavin, niacin, vitamin B6, phosphorous, zinc and selenium.
- 4 pounds elk roast
- Salt and pepper to taste
- 2 cups beef broth, dry red wine or apple juice
- Instant-read thermometer
Season the 4 pound elk roast all over with salt and pepper to taste.
Place the elk roast in the slow cooker and add 2 cups of beef broth, 2 cups of dry red wine or 2 cups of apple juice.
Cover the slow cooker and simmer the elk roast on low for 8 to 10 hours, or until the elk is tender enough to easily pierce with a fork.
Insert a meat thermometer into the elk roast. Some cooks prefer their elk roasts cooked to medium, or approximately 140 degrees Fahrenheit, to prevent it from becoming tough; However, the USDA recommends that all types of venison, including elk, are cooked to 160 degrees Fahrenheit to prevent food-borne illness.
Take the elk roast out of the slow-cooker and carve it into serving-sized slices. Serve it hot.
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Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.