Big GameLeslie Fangmanmain dish, elk, venison, deer, antelope, dinner for two, bearComment

Elk Roast Stuffed With Bear Sausage

Big GameLeslie Fangmanmain dish, elk, venison, deer, antelope, dinner for two, bearComment
Elk Roast Stuffed With Bear Sausage

Elk Roast Stuffed With Bear Sausage

  • 1 elk roast

  • 1 pound of breakfast sausage (I use my home made but Jimmy dean works well too)

  • 2 TBS of olive oil

  • 2cups of stock


BBQ Rub

  • ½ cup brown sugar

  • ¼ cup paprika

  • ¼ cup of cumin

  • 2TBS onion powder

  • 1 TBS Ancho chili powder (or Chili powder)

  • 1 TBS garlic powder

  • 2TBS onion powder

  • 1 TBS salt

  • 1 TBS black pepper

  • ½ TBS of Mustard Powder


Make the BBQ rub.  Cut the roast down the middle so that it lays open and flat but not all the way.  So don’t cut it in half.  Pound flat and coat both sides with the BBQ rub.  Place the sausage on the roast and then roll the roast around the sausage and tie with twine so the roast is wrapped around the sausage.

Drizzle the olive oil into a cast iron, slow cooker or insta-pot.  Add the roast and stock then cook on low for 8-10 hours until tender.  If using cast iron you can cover with foil and cook in the oven or on the smoker at 225 degrees.