Steve from GA
WKR
- Joined
- Dec 25, 2020
- Messages
- 337
I am new to the elk game, having killed my first elk last month. This weekend, I am going to brown off an elk roast in a heavy pot, and then I'll put it in the oven at around 275 for as many hours as is needed to fall apart. I'm a good cook, so I'm not particularly concerned with how to throw together the general ingredients and flavors. I will probably do the Mississippi pot roast recipe.
What I am curious about is how moist the finished product will be. Typically, something like a beef chuck roast has enough marbled fat, collagen, and connective tissue to melt during the cooking process and provide a finished product that has that rich sort of consistency and mouthfeel that is typically associated with a good pot roast.
In this case, I will be using a 3-4 lb elk roast that I have meticulously trimmed so as to be essentially pure meat. What is your experience with the final product when making a venison pot roast from a lean cut of meat? I know I can get it to fall apart, but can it come across as reasonably moist and rich, at least somewhat similar to a beef pot roast?
What I am curious about is how moist the finished product will be. Typically, something like a beef chuck roast has enough marbled fat, collagen, and connective tissue to melt during the cooking process and provide a finished product that has that rich sort of consistency and mouthfeel that is typically associated with a good pot roast.
In this case, I will be using a 3-4 lb elk roast that I have meticulously trimmed so as to be essentially pure meat. What is your experience with the final product when making a venison pot roast from a lean cut of meat? I know I can get it to fall apart, but can it come across as reasonably moist and rich, at least somewhat similar to a beef pot roast?