This crockpot recipe for elk backstrap or roast is "doctored up" and tastes amazing! You can even shred the meat for tasty sandwiches the next day.
Time: 8 hrs and 15 mins • Prep Time: 15 min • Cook Time: 8 hrs
Serving Size: 10
Elk meat- backstraps or roast; 3-4lbs
1 can Dr. Pepper soda
1 package Lipton onion soup mix
1 can cream of mushroom soup (optional)
1 large onion chopped
1 package baby carrots
Cut up potatoes to your liking
Rub your elk meat with the Lipton onion soup mix. Pour one can of Dr. Pepper around the meat. Place the onion, carrots and potatoes on top. Add cream of mushroom soup (optional). Turn your crockpot on high for 2 hours if possible, then set it on low for 4-6 hours after that.
This crockpot recipe for elk backstrap or roast is amazing! You can even shred the meat for tasty sandwiches the next day.
Simple and surprisingly tender and delicious. Deer venison can be swapped in for Elk in this recipe.
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