Coffee Rubbed Elk Roast with Maple Slaw

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 -

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

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.

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.

Elk roast brushed with tomato paste and rubbed with coffee, rosemary, and others.
 Mix your remaining ingredients with the red wine for your marinade. 

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.

Elk roast, pre-smoking

Smoke the roast for two hours or until the internal temperature is 130 degrees - medium rare.

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.

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.

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.

Pear and cabbage sliced for the maple slaw.

Use a Weston Meat Slicer to slice the roast after it has rested.

Elk roast sliced with a Weston Meat Slicer.

Serve up your coffee rubbed elk roast alongside your maple slaw.

Sample Product Label
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