Step

• 1

  When ready to cook, start the Traeger grill and set the temperature to 375 degrees F. Preheat, lid closed, for 10 to 15 minutes.

  375 ˚F / 191 ˚C

• 2

  Season the elk roast (4-6 lbs) with salt and pepper to taste.

• 3

  Next, in a hot pan, add a small amount of canola oil and brown the roast on all sides. Once deeply caramelized, remove the roast and transfer to a deep roasting pan.

• 4

  In the same hot pan, add the onions and carrots (halved length-wise). After a few minutes, add the garlic. After the vegetables are browned, remove them from the pan and add them to the roasting pan.

• 5

  Then add the red wine to the pan and deglaze by scraping with a wooden spoon. Add the herbs, two quarts of stock, celery, juniper berries (crushed), and bay leaves to the pan. Once the liquid comes to a simmer, pour it into the roasting pan.

• 6

  The roast and vegetables should be almost entirely covered. Add more stock if necessary. Cover with aluminum foil, place the pan in the Traeger and cook for 6-8 hours, or until the meat is tender enough to pull apart.

  375 ˚F / 191 ˚C

  08:00

• 7

  While the elk is braising, roast the vegetables. Toss together potatoes, sweet potatoes, parsnips and carrots with olive oil. Season to taste with salt and pepper and place on a shallow roasting pan.

• 8

  The last hour of cooking, add the pan of vegetables to the other side of the grill and roast for 1 hour.

• 9

  Remove the roast and vegetables from the grill. Strain the braising liquid and reduce on the stove top. Season with salt and pepper to taste.

• 10

  Serve elk with roasted vegetables and spoon the reduced braising liquid over the top. Enjoy!