Slow Roated Pulled Elk

     As the tourists begin to go back to their lives in the cities, locals gather to have a beer and swap tall tales about "the one that got away".  Many of those gatherings revolve around food. Since we have world class game, in many cases quite literally right outside our door, we can pull out a prime Roosevelt Elk roast to share with friends over growlers of Arch Rock.

Slow Roasted Pulled Elk

5 to 7 Lb. Elk Roast

(Any large roast portion will work)

3 Lbs. Yellow Onions

2 Lbs. Apples

1 Quart Apple Cider

10 Peppercorns Cracked

4 Cloves

2 Bay Leaves

Sea Salt to taste

Break out the trusty roasting pan.

Peel, quarter, then slice the onions.

Peel, core and slice the apples.

Make sure the onions are all broken up.  The idea is to create a bed for the roast.

Place the roast on the bed of apples and onions.

Make a pique for the spices and randomly place it in the pan.

Pour the cider in.

Roast covered at 300 degrees for 3 hours.

Continue roasting uncovered, basting occasionally until roast begins to fall apart.

Usually an hour.

Nearly all of the liquid should have evaporated by now.  A 1/2 cup or so will likely remain.

Pull apart with tongs or forks.

Remove the pique

Mix the meat and the rendered onions to evenly combine.

Dress with Rogue River Blackberry BBQ Sauce

https://davidbriggspdx.blogspot.com/2017/08/its-grilling-season-aftter-all.html

For a little added dimension, you can add coleslaw on top of the pulled elk for a dressed sandwich.

https://davidbriggspdx.blogspot.com/2017/09/coleslaw.html

I like to use a nice hard roll for pulled meat sandwiches.