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Elk Roast with Kansas City-Style Barbeque Sauce

3-4 lb Elk Roast

1 lg onion, peeled and thinly sliced

3 cloves garlic, peeled and minced

1 cup water

2 tsp salt

1 tsp paprika

1 tsp pepper

28 oz canned tomatoes, crushed

2 c ketchup

2/3 c molasses

3 T cider vinegar

½ tsp onion powder

¼ tsp garlic powder

1/8 tsp cinnamon, ground

1/8 tsp ground allspice

1/8 tsp cayenne pepper (optional)

 

 

Preheat oven to 400 degrees F. Prepare roast: place onions, garlic and water in a large Dutch oven or stockpot. Rub salt, paprika and pepper all over roast then place meat on top of onions. Pour tomatoes over meat. Cover pot tightly and place in oven. Cook for 15 minutes and then reduce temperature to 325 degrees F. Cook for 2 hours. Cool uncovered; then cover and refrigerate. Transfer meat to a plate, thinly slice. Reserve 1 1/3 cup of braising liquid and discard the rest. In the same pot, prepare barbeque sauce: combine 1 1/3 cup of braising liquid (or tomato sauce) ketchup, molasses, vinegar, onion powder, garlic powder, cinnamon, allspice, and cayenne pepper (if desired). Bring sauce to a boil. Lower heat and simmer for twenty minutes stirring occasionally, until flavors blend. Taste for seasoning. Combine meat and as much sauce as desired and reheat in oven for thirty minutes at 350 degrees or until heated through, serve on rolls or over potatoes.

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