Fresh elk is coated in a mixture of coffee, chipotle, & rosemary, smoked to medium rare, and served with a maple-marinated pear-cabbage slaw. The coffee-rubbed meat and maple-infused fruit & veggie combo make for a really great pair.
Makes (1) 3 lb roast and a pint of slaw
- Ingredients -
Roast
3 lb elk roast
1/4 cup tomato puree
1 tablespoon ground coffee
1 tablespoon brown sugar
1 tablespoon crushes rosemary leaves
1 tablespoon smoked chipotle powder
1 teaspoon coarse black pepper
1/2 teaspoon sea salt
1 cup red wine
Slaw
1 pear
1/2 head cabbage
2 tablespoons maple syrup
1 tablespoon Greek yogurt
1 tablespoon apple cider vinegar
1/2 teaspoon salt
- Tools -
Weston Smoker
wood smoking chips
Weston Marinade Injector
Weston V-Slice Mandoline
Weston Meat Slicer
Preheat your
smoker to 150-175 degrees. Fill the water bowl and soak the wood chips.
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| Rub for elk roast: coffee, brown sugar, rosemary, chipotle powder, black pepper, and sea salt. |
Brush the roast with tomato paste all over the outside. Mix together your roast seasonings, then rub all over the outside.
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| Elk roast brushed with tomato paste and rubbed with coffee, rosemary, and others. |
Mix your remaining ingredients with the red wine for your marinade.
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| Red wine mixed with seasonings, about to be injected into our elk roast. |
When the smoker is preheated, place the roast onto a smoker rack and fill the smoking box with soaked wood chips.
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| Elk roast, pre-smoking |
Smoke the roast for two hours or until the internal temperature is 130 degrees - medium rare.
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| Elk roast in a Weston Smoker |
While it's in the smoker, use your
Weston Injector to inject the roast every half hour with the red wine marinade.
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| Elk roast post-smoking |
Once fully smoked, remove the roast and allow it to rest for 30 minutes.
While the roast rests, prepare your maple slaw. Use a
Weston V-Slice Mandoline to julienne the pear.
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| Pear being julienned with a Weston Mandoline. |
Next, slice your cabbage. Place the cabbage and pear into a large bowl. Pour in the apple cider vinegar and salt, then mash with a wooden spoon. Pour in the remaining ingredients and toss to coat well. Chill.
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| Pear and cabbage sliced for the maple slaw. |
Use a
Weston Meat Slicer to slice the roast after it has rested.
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| Elk roast sliced with a Weston Meat Slicer. |
Serve up your coffee rubbed elk roast alongside your maple slaw.
