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Celebrate Elk Season with this Recipe

Coffee Rubbed Elk Roast with Maple Slaw
Oct 1, 2015 #hunting #biggame 

We’ve got elk on the brain! It’s that time of year. As freezers are beginning to fill up with some of nature’s best red meat, we wanted to share one of our favorite elk recipes. This is a unique and incredibly delicious recipe for an elk roast. No elk roasts on hand? Try it with deer or moose! This is another masterpiece from our friends at Weston Products. They understand wild game, and nailed it again with this recipe!

Ingredients

  • Roast
  • 3 lb elk roast
  • 1/4 cup tomato puree
  •  
  • 1 tablespoon ground coffee
  • 1 tablespoon brown sugar
  • 1 tablespoon crushes rosemary leaves
  • 1 tablespoon smoked chipotle powder
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon sea salt
  •  
  • 1 cup red wine
  • Slaw
  • 1 pear
  • 1/2 head cabbage
  •  
  • 2 tablespoons maple syrup
  • 1 tablespoon Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt

Step One: The Coffee Rub

First, start by heating your smoker to 150-175 degrees. Soak your wood chips or prepare according to your smoker’s directions.

Using a kitchen brush, work the tomato paste all over the outside of the roast. Next, combine the roast seasonings and rub all sides of the meat.

Take any remaining spices and mix it with the red wine for your marinade.

Step Two: Smoke It

When the smoker is ready, place the roast onto your smoker rack. Smoke the roast for about two hours or until the internal temperature is 130 degrees, a nice medium rare.

While it's in the smoker, use an injector (available from Weston) to inject the roast every half hour with the red wine marinade. Once fully smoked, remove the roast from the smoker and allow it to rest for 30 minutes before slicing.

Step Three: Prepare the Slaw

While the roast rests, prepare your maple slaw. Use a mandoline to julienne the pear or slice into very thin strips. Next, slice your cabbage.

Combine the cabbage and pear in a large bowl. Add the apple cider vinegar and salt, then mash with a wooden spoon. Pour in the remaining ingredients and toss to coat well. Chill.

Step Four: Serve

Using a sharp knife or a Weston meat slicer, slice the roast after it has rested.

Serve up your coffee rubbed elk roast alongside your maple slaw.

Weston Products

This recipe and all photos are courtesy of the foodies and wild game fanatics at Weston Products. For more innovative wild game recipes and ideas, check out blog.westonproducts.com. For smokers, grinders and other essential tools for wild game cooks, visit westonproducts.com.

Author
Ryan McSparran
Ryan McSparran
Littleton, Colorado
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