Picture the best elk roast recipe in sandwich form. The tender shredded meat is packed with amazing flavor from red wine and fresh herbs. Topped with caramelized mushrooms and onions, and gooey melted Swiss cheese, all on a toasty hoagie roll, these sandwiches are the perfect comfort food.
Why You'll Love This Recipe:
Tender Texture: Neck roasts have lots of connective tissue because they are a heavily used muscle. But, you can get a lot of meat from them! The easiest way to tenderize tough wild game meat is to give it a gentle braise for a long time. This recipe is my favorite way to cook neck roasts because it turns them into fork-tender deliciousness. Looking for something fancier to make with your neck roasts? Try this elk bourguignon recipe!
Rich Flavor: This recipe is full of rich flavor, from the flavorful broth to the succulent meat, to the extra flavor from caramelized mushrooms and onions and gooey melted cheese. It's like a really good pot roast with gravy in sandwich form.
Reduce Meat Waste: Many people leave their neck roasts in the woods! You can get SO much meat from the neck. Once you try this great dish, you'll always want to keep your neck roasts.
Ingredient Notes:
- Elk Neck Roast: This recipe uses a 2-3 lb elk roast, but you can use other tougher cuts of meat like venison neck roast or venison shanks. Or you can use any boneless wild game roasts or bone-in venison roasts. However, cooking times may vary depending on the cut of meat you choose. For roasts without a lot of connective tissue, try this elk stroganoff recipe.
- Wild Game Stock: You can use your own stock from wild game or substitute beef stock or beef broth in this recipe.
- Thyme: Fresh thyme adds a subtle earthiness to the meat and gravy. But, other fresh herbs like rosemary add great flavor too.
- Red Wine: Red wine adds an acidic element that helps to tenderize the meat and add flavor to the gravy. To change up the flavor profile a bit, you can use your favorite beer instead.
Equipment Notes:
- Crock Pot: A crock pot is used to make this roast recipe. You can use another type of slow cooker, a large Dutch oven, or even a pressure cooker like an instant pot. No matter what vessel you choose, the magic of slow cooking will turn this tough cut of meat into the most delicious elk roast for sandwiches.
Step by Step Instructions:
How To Make Tender Elk Neck Roast:
The neck roast is one of the toughest pieces of meat on an elk. But, you can tenderize it easily with this recipe!
Step 1: Pat the roast dry with paper towels. Season roast all over with salt and black pepper.
Step 2: Heat a large cast iron skillet over medium-high heat. Add lard to the pan and let it melt. Add the roast to the hot pan and sear each side for 2-3 minutes or until browned.
Step 3: Place roast into the crockpot.
Step 4: Reduce the heat on the cast iron pan to medium. Add butter, onions, garlic cloves, and thyme to the pan. Season with salt and pepper and cook for 1-2 minutes or until the onions are starting to soften.
Step 5: Add red wine and Worcestershire sauce to the pan and bring the mixture to a simmer. Scrape up the browned bits from the bottom of the pan and simmer for 6-8 minutes.
Step 6: Add the onion and red wine mixture to the slow cooker.
Step 7: Add enough stock to the slow cooker to completely cover the surface of the roast. If you don't have enough stock, you can add a cup of water at a time until the meat is covered.
Step 8: Add bay leaves. Cook the meat on low for 6-8 hours or until it becomes tender and can be easily pulled apart.
Step 9: Remove the cooked roast from the slow cooker. Let the roast rest for a few minutes before shredding. Using forks or your hands, shred the meat. You can leave the meat in larger chunks or you can also use a hand mixer on low speed to shred the meat into smaller pieces.
Step 10: Strain the cooking liquid from the slow cooker. Reserve 2 cups for making gravy.
Step 11: To a medium saucepan, add butter and let it melt over medium heat. Add flour, salt, and black pepper to the pan.
Step 12: Stir with a whisk to combine. Cook for 2-3 minutes or until the mixture is browned and bubbly, stirring frequently.
Step 13: Add strained cooking liquid to the pan and whisk to combine. Bring to a simmer and simmer for 4-5 minutes or until thickened.
Step 14: Place meat and gravy back in the slow cooker and stir to combine. Cooked meat and gravy can be stored in an airtight container for 3-4 days.
Pro Tip: A large neck roast makes quite a bit of meat. You don't have to use all of it for sandwiches! It's delicious over mashed potatoes or egg noodles as well. You can also freeze the cooked meat in gravy for easy-to-heat meals down the road!
How to Make Caramelized Mushrooms and Onions:
You've heard of caramelized onions, but caramelized mushrooms? Yes, they're a thing! Taking the mushrooms just past the point of sautéing but before reaching the burning stage develops a wonderfully deep, sweet flavor. They're the perfect addition to these delicious sandwiches.
When the neck roast has about 1 hour of cooking time left, prepare the mushrooms and onions. Alternatively, you can prepare the mushrooms and onions up to 2 days in advance and reheat them for serving.
Step 1: Heat a large cast iron skillet over medium-low heat. Add butter and swirl to coat the pan.
Step 2: Add onions and cook, stirring frequently for 20-30 minutes or until they are a light golden brown color but not fully caramelized. Remove to a bowl and set aside.
Step 3: Turn the heat up to medium-high and add mushrooms.
Step 4: Cook until the mushrooms release their liquid and reabsorb it, stirring frequently. The timing varies on the freshness of your mushrooms but should take about 7-10 minutes.
Step 5: Add onions back to pan and season with salt and pepper, to taste.
Step 6: Cook on medium-low heat for 25-30 minutes or until mushrooms and onions are a deep golden brown color but not burned. Stir frequently to keep from burning.
Pro Tip: The process of cooking mushrooms without fat in the pan is known as dry sautéing. Allowing the mushrooms to release their liquid and reabsorb it results in super flavorful mushrooms without being too greasy.
How to Make Neck Roast Sandwiches
Once you have the meat in gravy and toppings ready, it's time to assemble!
Step 1: Preheat oven on low broil. Line a sheet pan with parchment paper. To each hoagie bun, add the meat with gravy. Top with mushrooms and onions. Top with 2 slices of Swiss cheese.
Step 2: Broil on low or until the cheese is melted and the buns are lightly toasted. Enjoy!
More Elk Recipes You'll Love:
If you have a surplus of elk meat in your freezer and are looking for ways to use it up, try some of my favorite recipes below!
Recipe Variations:
You can make this recipe in a variety of ways to switch up the flavors and presentation. See below for a few ideas!
- Gravy/Sauce: You can add sour cream to the gravy to give the meat a stroganoff-y flavor. Or add some balsamic vinegar to give it more of a tangy kick. You can also add your favorite onion soup mix to give the gravy extra flavor.
- Toppings: Top your sandwiches with roasted bell pepper and onions instead of mushrooms and onions for a Philly-inspired sandwich. Or leave the toppings off altogether and just go for the meat and cheese! You can also switch it up with different cheeses like provolone, white cheddar, gouda, etc. as well.
- Serving: You don't have to serve the meat in a sandwich! It's delicious served over mashed potatoes, egg noodles, or rice as well.
- Make it Mini: Instead of hoagie rolls, serve the sandwiches on dinner rolls to make sliders instead of full-size sandwiches.
What to Serve with Elk Roast Sandwiches:
These elk roast sandwiches are a super delicious and hearty meal. They are best paired with cozy sides like roasted root vegetables or garlic green beans. Or you can pair them with a lighter side like a simple green salad with homemade honey mustard dressing. Next time you're bringing home an animal, be sure to save the neck meat and give this recipe a try!
Recipe FAQ's:
Different cuts of meat require different cooking methods. Cook tender cuts like backstraps, tenderloin, and sirloin steaks best by applying high heat and cooking them quickly to achieve a medium-rare internal temperature. But, tougher cuts like neck roasts and shanks are better cooked low and slow to break down the tough muscle tissue.
Collagen in meat starts to break down around an internal temperature of 170 degrees F and continues up to 200 degrees F. Unlike roast beef, elk meat is a lean meat without much fat. Braising helps it retain moisture since it doesn't have the fat to rely on to keep it moist. If you don't cook elk roast long enough and it doesn't reach the temperatures where collagen breaks down over an adequate period of time, it can turn out tough.When it doubt, let it go a little longer to let it tenderize.
Brining elk meat can help it retain moisture when using a dry heat cooking method like smoking or grilling. When braising, you don't need to brine elk meat beforehand.
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Thank you!
Annie
Recipe:
📖 Recipe
Shredded Elk Neck Roast Sandwiches
Equipment
- medium saucepan
Ingredients
Neck Roast:
- 2-3 lb elk neck roast (or other wild game roast)
- salt and black pepper, to taste
- 1 tablespoon pork lard (or other cooking fat)
- 1 cup yellow onion, julienned
- ½ tablespoon butter
- 5 cloves garlic, smashed
- 2-3 sprigs fresh thyme
- 2 cups red wine
- 2 tablespoon Worcestershire sauce
- 3-5 cups stock (wild game, beef, etc.)
- 3 bay leaves
Mushrooms & Onions:
- 2 tablespoon butter
- 4 cups yellow onion, julienned
- 1 lb crimini mushrooms, sliced
- salt and black pepper, to taste
Gravy:
- 2 cups cooking liquid from slow cooker
- ¼ cup butter
- ¼ cup all-purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Other Ingredients:
- 8 hoagie rolls
- 16 slices Swiss cheese
Instructions
Neck Roast:
- Pat the roast dry with paper towels. Season all over with salt and black pepper.
- Heat a large cast iron skillet over medium-high heat. Add lard to the pan and let it melt.
- Add the roast to the hot pan and sear each side for 2-3 minutes or until browned.
- Place roast into the crockpot.
- Reduce the heat on the cast iron pan to medium. Add butter, onions, garlic, and thyme to the pan. Season with salt and pepper and cook for 1-2 minutes or until the onions are starting to soften.
- Add red wine and Worcestershire sauce to the pan and bring the mixture to a simmer. Simmer for 6-8 minutes. Add the onion and red wine mixture to the slow cooker.
- Add enough stock to the slow cooker to completely cover the surface of the roast. If you don't have enough stock, you can add a cup of water at a time until the meat is covered.
- Add bay leaves. Cook on low for 6-8 hours or until meat is tender and can easily be pulled apart. See the instructions below under "gravy and meat" for how to prepare the cooked meat.
Mushrooms & Onions:
- When the neck roast has about 1 hour of cooking time left, prepare the mushrooms and onions. Alternatively, the mushrooms and onions can be prepared up to 2 days in advance and reheated for serving.
- Heat a large cast iron skillet over medium-low heat.
- Add butter and swirl to coat the pan. Add onions and cook, stirring frequently for 20-30 minutes or until they are a light golden brown color but not fully caramelized. Remove to a bowl and set aside.
- Turn the heat up to medium-high and add mushrooms. Cook until the mushrooms release their liquid and reabsorb it, stirring frequently. The timing varies on the freshness of your mushrooms but should take about 7-10 minutes.
- Add onions back to pan and season with salt and pepper, to taste. Cook on medium-low heat for 25-30 minutes or until mushrooms and onions are a deep golden brown color but not burned. Stir frequently to keep from burning.
Gravy and Meat:
- Remove the cooked roast from the slow cooker. Let the roast rest for a few minutes before shredding. Using forks or your hands, shred the meat. You can leave the meat in larger chunks or you can also use a hand mixer on low speed to shred the meat into smaller pieces.
- Strain the cooking liquid from the slow cooker. Reserve 2 cups for making gravy.
- To a medium saucepan, add butter and let it melt over medium heat.
- Add flour, salt, and black pepper to the pan. Stir with a whisk to combine. Cook for 2-3 minutes or until the mixture is browned and bubbly, stirring frequently.
- Add strained cooking liquid to the pan and whisk to combine. Bring to a simmer and simmer for 4-5 minutes or until thickened.
- Place meat and gravy back in the slow cooker and stir to combine. Cooked meat and gravy can be stored in an airtight container for 3-4 days.
Assembly:
- Preheat oven on low broil. Line a sheet pan with parchment paper.
- To each hoagie bun, add the meat with gravy. Top with mushrooms and onions. Top with 2 slices of Swiss cheese.
- Broil on low or until the cheese is melted and the buns are lightly toasted. Enjoy!
Notes
- This recipe uses a 2-3 lb elk roast, but you can use other tougher cuts of meat like venison neck roast or venison shanks. Or you can use any boneless wild game roasts or bone-in venison roasts. However, cooking times may vary depending on the cut of meat you choose.
- You can use your own stock from wild game or substitute beef stock or beef broth in this recipe.
- Fresh thyme adds a subtle earthiness to the meat and gravy. But, other fresh herbs like rosemary add great flavor too.
- Red wine adds an acidic element that helps to tenderize the meat and add flavor to the gravy. To change up the flavor profile a bit, you can use your favorite beer instead.
- A crock pot is used to make this roast recipe. You can use another type of slow cooker, a large Dutch oven, or even a pressure cooker like an instant pot. No matter what vessel you choose, the magic of slow cooking will turn this tough cut of meat into the most delicious elk roast for sandwiches.
- A large neck roast makes quite a bit of meat. You don't have to use all of it for sandwiches! It's delicious over mashed potatoes or egg noodles as well. You can also freeze the cooked meat in gravy for easy-to-heat meals down the road!
- The process of cooking mushrooms without fat in the pan is known as dry sautéing. Allowing the mushrooms to release their liquid and reabsorb it results in super flavorful mushrooms without being too greasy.
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