Slow-Cooked Peppered Elk


2-lb. elk roast


Olive oil

2 tbsp. Mrs. Dash seasoning

1 tsp. salt

1/2 tsp. black pepper

2 medium onions, sliced

20 pepperoncini peppers

1 cup juice from pepperoncini peppers

6 cloves garlic, cut into quarters

Dredge roast in flour. In Dutch oven or deep frying pan, brown roast on all sides in olive oil over medium heat. Season roast with Mrs. Dash, salt and black pepper. Add remaining ingredients. Cover and cook on low heat until meat is fork tender; cooking time will range from 2 to 4 hours depending on thickness of the roast. A small amount of liquid should be present during cooking at all times; if the liquid runs low, add a little water. Serve with crusty French bread. This dish could also be prepared in a slow cooker or pressure cooking, following the instructions for the appliance.

Before hunting trips, we prepare the Slow Cooked Peppered Elk, then package it in vacuum bags and freeze it. At camp, once it’s thawed, we pour the contents of the bag into a frying pan to heat it, and serve with bread or rolls. This was a big hit from the start, and now has become a tradition.

Al and Kathy Kelley

Yuma, AZ

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