During the month of October the Green City Market has had a tent with a man selling Elk meat. Why Elk? Basically, the Elk farmer told me it’s lean and tasty. It totally peaked my curiosity. Something I had to try at least once. I didn’t want to spend too much money on something I wasn’t sure about, so I went for the roast.
This week’s farmers market was chock full of fabulous fall produce. I picked up some tasty carrots, celery, fingerling potatoes, Brussels sprouts, and a bag of wild mushrooms. These items were a fantastic addition to the Elk meal.
I decided to cook the Elk in the slow cooker, roast the Brussels sprouts with salt, pepper and olive oil, and the fingerling potatoes with salt, pepper, olive oil and rosemary. Can I just mention that I LOVE roasted Brussels sprouts. I think they have such a fantastic flavor! Moving on…
When I seared the Elk it smelled gamey. I was getting nervous. I didn’t really like the smell. I decided to push through and keep going. After 6 hours of slow cooking the Elk was tender and juicy…and tasted really good. It tasted more beefy than gamey. We were pleasantly surprised. I looked down at my plate and said, “Every single thing on this plate came from the farmer’s market. I love that!” He commented on how lucky we are to have access to such a wonderful resource. How true, how true.
The farmer’s market is slowly coming to a close. Next Wednesday is it’s last day outdoors. From then on it will be held indoors with limited vendors. It should be great as usual, but I am still a little sad about moving indoors. It’s just one step closer to the long, cold Chicago winter.
Slow-Cooked Elk Roast
2 lb Elk Roast
5 medium carrots
1 medium onion
1 c mushrooms
2 c beef stock
4 Tb Worcestershire Sauce
1/2 c red wine
5 pieces celery
salt & pepper
2 Tb olive oil
Slice carrots, mushrooms, and celery. Chop onion into a medium dice. Place vegetables in slow cooker. Season Elk roast with salt and pepper on all sides. In a medium pan heat olive oil until smoking. Sear Elk roast on all sides. About 1-2 minutes per side until well browned. Place roast in slow cooker. Pour in wine, Worcestershire Sauce and stock. Cook on low for about 6 hours.