Smoked and Braised Elk Shank
Smoked and Braised Elk Shank
Author
Mario Edgar
Ingredients
- elk-shank
1 Smoke
Smoke at 225 for 2-4 hours. The longer you smoke it the stronger the smoke flavor in the meat.
2 Sear
With a very hot pan with olive oil, sear the elk on each side until dark brown in color.
3 Braise
Braise the elk in Beef stock and red wine and salt to taste. You can use a pressure cooker as well. The meat is ready when its falling apart! Usually 1 1/2 hours in pressure cooker, or 4-6 hours in crock pot.
Rating
Author
Mario Edgar
Categories
Low and Slow BBQ, Wild Game
Tags
Ingredients
elk-shank
Steps
1
Smoke
1
Smoke at 225 for 2-4 hours. The longer you smoke it the stronger the smoke flavor in the meat.
2
Sear
2
With a very hot pan with olive oil, sear the elk on each side until dark brown in color.
3
Braise
3
Braise the elk in Beef stock and red wine and salt to taste. You can use a pressure cooker as well. The meat is ready when its falling apart! Usually 1 1/2 hours in pressure cooker, or 4-6 hours in crock pot.