Had random old bits of frozen elk from someone. Decided to slow cook it and serve with mashed potatoes.
~2 lb. Elk Roast
Box of Cremini Mushrooms
2 Leftover Carrots
1/2 Leftover Orange Pepper
Cup or so Petit Verdot (only red wine I had, very floral/fruit forward, secret garden vibes)
Cup or two of beef stock
3 Garlic Cloves
Salt and Pepper
Box of fresh Poutry Spices
2 bay leaves
Some gold potatos, milk, butter, salt for the mashed potatoes
Since the elk was frozen for an undisclosed amount of time, and I dont have experience slow cooking elk, it was a little dry/grainy but with good flavor. The gravy it made was out of this world though and I used some of the leftover gravy to flavor some ramen the next day.
