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Dr Pepper Crockpot Elk Roast Recipe

With rifle season right around the corner, and bow season already here, I’ve decided to throw in some recipes that can be used for big game meat and meat you can buy at the grocery store. Since my husband is an avid hunter, I have learned how to cook game meat, and I have reached the point where I actually prefer a big juicy elk steak to a cow steak. I never thought that would happen, as I rarely ate game growing up, but I have learned to love it.

The truth is that my husband cooks the best game steaks around. I haven’t mastered cooking steaks, but I can cook most any other cut of game meat pretty darn well. I especially love to let a nice big elk roast simmer in the crockpot all day long.

For me, the best thing about elk verses cow is that elk is so much leaner. You know when you get a nice big hunk of elk steak, that half of it isn’t going to be fat. I detest fat on my meat, so given the chance, I will choose elk steak any day. If you’ve never taken the plunge into cooking big game, give it a try. You might just like it.

Dr Pepper Crockpot Elk Roast

1 3-5 pound beef or elk roast

1 can Dr Pepper

1 cup water

2 teaspoons Worcestershire sauce

2 teaspoons ground black pepper

3 cloves minced garlic

Put the roast in the crockpot first, and then dump all the other ingredients on top of it. Put the lid on the crockpot and cook on low for 8 to 10 hours. Slice the roast and serve with the juice left in the crockpot.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.


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