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Topic Review (Newest First)
04-24-2020 12:55 AM
wyogoob Take the elk roast, grind it, make a pattie, fry it and then put it in a bun.


.
04-23-2020 10:37 AM
Kwalk3
Mule deer shank confit. Rubbed with a Vadouvan curry blend generously gifted to me. Added enough coconut oil to cover the meat inside the vac bag and gave it a 40 hour bath at 150. Turned out really good using coconut oil. Meat is silky smooth with just a hint of coconut from the oil and great flavor from the curry spice. Need to go bake some fresh naan


Sent from my iPhone using Tapatalk
04-14-2020 12:43 PM
rtockstein
Quote:
Originally Posted by Steve G View Post
Well as stated earlier it turned out great but I have two roasts left so maybe after I finish the heart and liver with shallots this week I'll give the smoked roast recipe a try.
I apologize, I didn't realize it already happened. I've been absent from the forum for a bit. I'm glad it turned out well!!!
04-14-2020 12:29 PM
Steve G
Quote:
Originally Posted by rtockstein View Post
OMG NO!

If your pellet grill can go down to 175 and smoke, then use this recipe:

https://honest-food.net/smoked-venison-leg-recipe/

I promise you will not be disappointed. I used that recipe on a 3 lb elk loin, cooked up to 135F internal temp, and it was juicy and amazing.

If you don't want to smoke it, then use one of his other recipes:

https://honest-food.net/wild-game/ve.../large-roasts/

He knows his venison
Well as stated earlier it turned out great but I have two roasts left so maybe after I finish the heart and liver with shallots this week I'll give the smoked roast recipe a try.
04-14-2020 12:17 PM
rtockstein
Quote:
Originally Posted by Steve G View Post
Let me preface this with I'm not much of a cook/chef and this is me trying to expand my abilities.

I have an elk roast (comes from one of the quarters of a cow elk) that I would like to prepare this weekend or next. I'm pretty sure it is bone in.

The plan is to use mustard as a binder, season it with some rub, place it in the pellet grill at 250 until it gets a good bark on the outside and then cover it in foil until it reaches an internal temp of 205.

1) Can somebody recommend a widely available rub to use for that type of meat?

2) Is what I'm planning all wrong for an elk roast? I would like to keep the preparation relatively simple and if it works out I can build on that in the future.


Thanks.

OMG NO!

If your pellet grill can go down to 175 and smoke, then use this recipe:

https://honest-food.net/smoked-venison-leg-recipe/

I promise you will not be disappointed. I used that recipe on a 3 lb elk loin, cooked up to 135F internal temp, and it was juicy and amazing.

If you don't want to smoke it, then use one of his other recipes:

https://honest-food.net/wild-game/ve.../large-roasts/

He knows his venison
04-14-2020 11:16 AM
Runter Haha sorry about that it is actually pretty simple. I've done it a few times now. I like to do a dry rub on the roast itself first then put the bacon weave around the roast. Then I put it in the smoker with hickory wood at 225 degrees until the internal temperature is 155 if it is a tender cut of meat or 200 if it's a tough cut of meat.

I like my bacon crispy so if the bacon isn't cripst by the end I broil it for a few minutes.

Here is a picture of a different roast same recipe.
04-14-2020 10:15 AM
CPAjeff
Quote:
Originally Posted by Runter View Post
Sorry I'm late to the game but if you haven't done a bacon weave over a elk roast in the smoker it is a must!
Whoa whoa whoa, you can't just post a picture of bacon wrapped goodness like that without some sort of instructions for the rest of us to try it out!!


Looks amazing!
04-14-2020 10:08 AM
Runter Sorry I'm late to the game but if you haven't done a bacon weave over a elk roast in the smoker it is a must!
04-08-2020 05:18 PM
johnnycake
Quote:
Originally Posted by caddis8 View Post
Exactly. Cocunut oil with coconut milk would be good.

Calling Johnnycake, what say ye? Get off your bidet and help us!
Ok, like I SWEAR I posted this reply hours ago...but then I found it open on my phone. Literally bideted it right out of my mind I guess.

There's no reason coconut oil wouldn't work for that. I have done shanks confit-style in bacon grease, butter, and duck fat before and they were excellent. But one thing with shanks and confit is that you then miss out on all that beautiful collagen in the liquid that you get when you braise them instead.
04-08-2020 04:26 PM
Kwalk3
Quote:
Originally Posted by CrayDad View Post
Kwalk3, that looks so good!


I've been cooking meats for Thai curry sous vide or sear each side on a hot cast iron skillet and then low and slow in the sauce so its still juicy. Doesn't seem to dry out using these methods.


What kind of curry paste was it? (Red, green, panang, massaman, etc)
Healthy amount of red curry paste with peppers, onion, bamboo shoots, and fresh thai basil. It's my preferred flavor combo, especially with red meat.

I do the same thing(sear in cast iron) with solid muscle cuts like round steaks, or backstrap. Was really hoping that the coconut milk braise would be the perfect ticket for the shank to break down the connective tissue and keep the meat moist. Still a delicious meal. But could definitely be improved upon.
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