Guinness Braised Elk Roast

Guinness Braised Elk Roast

Although I am an adventurous cook, I had never had the opportunity to explore cooking game meats. I never realized how good elk meat is, it has a taste very similar to meat, but it is much leaner and more flavorful.

Once I had gotten my pressure cooker, I decided to try making it in our pressure cooker. It came out incredibly tender we could cut it with a fork. After making this roast, I determined that I would probably never cook game meat any other way again. For easy gravy, puree the juices and vegetables right in the pan with an immersion hand (stick) blender. This recipe would also work well with venison, meat, or pork too.

The pressure cooker is now my “go-to” method for cooking roasts, especially game meat. This elk roast is simmered under pressure with a bottle of Guinness stout.


Elk Roast – 1 – 3 lb
Black Pepper – to taste
Smoked Paprika – 2 tsp
Olive Oil – 2 TB
Yellow Onion – 1 medium, Chopped
Carrot – 1 medium, Chopped
Garlic – 2-3 cloves, Chopped
Guinness – 1 bottle
Meat stock, reduced sodium – 1 cup
Dijon Mustard – 1 TB
Bay Leaves – 3


Sprinkle the elk roast with pepper and paprika. Heat oil in an 8-quart pressure cooker over med-high heat. Add elk roast and brown on all sides.

Remove roast from pan. Add onion, carrot, and garlic, along with additional olive oil if needed. Cook for 1 minute.

Return roast to the pressure cooker, on top of vegetables. Beer, meat stock, and mustard, and pour over the roast. Add bay leaves. Cover the pressure cooker and bring it to pressure. Reduce heat to maintain pressure.

Cook for 35 minutes. Turn off the heat and remove the pressure cooker from the burner. Allow pressure to release naturally (this might take 10-15 minutes depending on your pressure cooker.)

Remove the lid according to the manufacturer’s directions. Remove roast from pan and slice. Remove and discard bay leaves. Puree the remaining pan dripping with an immersion blender. If needed, thicken with 1-2 teaspoons of cornstarch mixed with 1/4 cup water. Serve roast with gravy. Recommended side dishes, rosemary.

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