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Mom's Shredded Elk Sandwiches

By: SPEARL20  
"Reminiscent of sloppy joes, this recipe can be used with elk or venison - it takes away that gamey taste!"

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 166 people have saved this

What to Drink?

Wine Syrah
Cocktail Tom Collins
Prep Time:
20 Min
Cook Time:
5 Hrs
Ready In:
5 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 10 sandwiches
 

Ingredients

  • 1 1/2 cups ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon dry mustard powder
  • 1 tablespoon lemon juice
  • 1 tablespoon liquid smoke flavoring
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons celery salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 1/8 teaspoon ground nutmeg
  • 3 drops hot pepper sauce
  • 1 (4 pound) elk roast, cut in half
  • 10 hamburger buns, split

Directions

  1. Whisk together the ketchup, brown sugar, mustard powder, lemon juice, liquid smoke, onion powder, garlic powder, celery salt, black pepper, Worcestershire sauce, nutmeg, and hot pepper sauce in a bowl. Place the elk roast into a large slow cooker, and pour the sauce overtop.
  2. Cover, and cook on High until the meat shreds easily with a fork, about 5 hours. Shred, and serve on the hamburger buns.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 361 | Total Fat: 6.2g | Cholesterol: 83mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2009 by AmiA 
yummy yummy! what a good idea to do with elk! didnt have a gammy livery taste to it...nothing!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2009 by *Fat~Dog~Lane* Supporting Member (Click to learn more about Supporting Membership)
This was really good, very easy, LOTS of flavor. I added 3 more tbsp of brown sugar (personal... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by JULEZ4U 
Pretty good, thanks for the recipe :) MORE

 
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