Down Home Elk Hunting ‘25
Season ‘25 | Episode 02
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Weapon: Hoyt Bows
Ammo: Easton Arrows
Binos / Range Finder: Cabela’s CX Pro HD Rangefinding Binos
Outfit: Cabela’s Instinct
Pack: Alps OutdoorZ Pack
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Location: Colorado
Species: Elk
Sex: Male (Bull)
Recipe
Slow-Braised Elk Shanks
Prep: 25 Minutes | Cook: 2.5-3 Hours | Servings: 4 People
Ingredients:
For the Elk:
2-4 Elk Shanks (Bone-In, Trimmed of Silver Skin)
Salt & Cracked Black Pepper
2 tbsp Olive Oil
2 tbsp Flour (Optional for browning)
For the Braise:
1 Large Onion (Diced)
2 Carrots (Chopped)
2 Celery Stalks (Chopped)
4 Garlic Cloves (Minced)
2 tbsp Tomato Paste
1 tbsp Balsamic Vinegar (Adds acidity without wine)
3 Cups Beef or Elk Stock (Low Sodium)
2 tsp Worcestershire Sause
1 tbsp Soy Sauce (Adds umami depth)
2 Bay Leaves
2 Sprigs Fresh Rosemary
3-4 Sprigs Fresh Thyme
For Serving (Optional):
Creamy Mashed Potatoes, Buttered Egg Noodles, or Cheesy Grits
Chopped Fresh Parsley for Garnish
Directions:
Prep the Shanks
Pat dry, season generously with salt and pepper, and (optionally) dredge lightly in flour
Brown the Elk
Heat oil in a Dutch oven or large heavy pot. Brown shanks on all sides (about 3-4 minutes per side). Remove and set aside.
Build the Flavor
In the same pot, saute onions, carrots, and celery for 6-8 minutes until soft. Add garlic and tomato paste, stir for 1-2 minutes until fragrant.
Deglaze (No Wine Needed)
Add balsamic vinegar and stir to lift any browned bits from the bottom. Let it cook for 1-2 minutes.
Add Braising Liquid
Stir in stock, Worcestershire, and soy sauce. Nestle the shanks back into the pot. Add bay leaves, rosemary, and thyme.
Braise Low and Slow
Cover the pot and transfer to a preheated oven at 325ºF (160ºC). Cook for 2.5 to 3 hours, until meat is fork-tender.
Serve It Up!
Plate the elk over your favorite base (mashed potatoes, grits, etc.). Spoon braising sause and vegetables over top. Garnish with parsley if desired.
Pro Tips:
For a thicker sauce: Remove shanks after braising, simmer liquid on stovetop for 10-15 minutes until reduced.
This also works great with elk shoulder roast if you don’t have shanks.
