Slow Cooked Elk Loin

Slow cooked smaller cuts of elk loin with leeks and a wheat beer. Shred the elk antler after slow cooking for ten hours and fry in a little canola oil to give it more crispiness. Make a roux gravy using the leek and serve with mashed potato.

Ingredients:

• elk loin or elk roast

• 1 bottle of German Wheat Beer

• 1 can beef broth

• 4 tablespoons butter

• 1-2 Leek onions finely sliced

• 2 garlic cloves sliced thin

• 1 teaspoon fresh sage

• 1/2 cup flour

• salt and pepper

Directions:

1. In a Dutch oven or heavy skillet melt 2 tablespoons of butter and saute leeks until they become soft and translucent. Remove and set aside.

2. Dredge elk in a little flour shaking off excess. Add remainder of butter to the skillet and brown the elk on all sides. Removed from heat.

3. Turn your crock-pot on the lowest setting. Add elk, leeks, sage, beer and beef broth. Be sure that there is enough liquid to cover most of the elk. If needed, add more broth. Cook on low for 8-10 hours.

4. Remove elk from crock-pot, season as needed and enjoy!

Leek Onion Gravy:

• 2 tablespoons butter

• 2 tablespoons flour

• 2 cups broth from crock pot

• salt and pepper

On low heat, melt butter in a saucepan and add flour slowly stirring together. Cook for a few minutes and then slowly add the hot broth into roux while stirring at the same time. Your gravy will immediately begin to thicken. Bring to a simmer while stirring to avoid lumps in your gravy. Season with salt and pepper. Add more liquid if you would like a thinner gravy.