Campfire Elk and Mushroom Roast with Juniper Root Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes (plus optional 1–12 hours marinating)
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes (active), up to 12 hours 30 minutes with marinade

Quick Ingredients

• 3 lb (1.4 kg) boneless elk roast or large elk shoulder chunks, 2–3 inch pieces
• 2 tsp kosher salt + 1 tsp freshly ground black pepper
• 2 tbsp crushed juniper berries
• 6 cloves garlic, minced
• 3 tbsp vegetable oil or clarified butter
• 12 oz (340 g) cremini or mixed mushrooms, thickly sliced
• 3 large carrots, cut into 1-inch chunks
• 2 parsnips, cut into 1-inch chunks
• 1 lb (450 g) baby potatoes or waxy potatoes, halved
• 2 medium yellow onions, sliced
• 2 tbsp tomato paste
• 1 1/2 cups dry red wine (or extra broth)
• 3 cups beef or game stock
• 2 tbsp Worcestershire sauce
• 4 sprigs fresh thyme, 2 sprigs fresh rosemary, 2 bay leaves
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour (optional, for thickening)

Do This

• 1) Pat elk dry, season with salt, pepper, juniper, and half the garlic; marinate 1–12 hours if possible.
• 2) Over medium-high campfire or stove, sear elk in hot oil in a heavy kettle or Dutch oven until deeply browned; set aside.
• 3) Sauté onions, remaining garlic, and mushrooms in the same pot until golden; stir in tomato paste and cook briefly.
• 4) Deglaze with red wine, scraping up browned bits. Add stock, Worcestershire, herbs, carrots, parsnips, and potatoes.
• 5) Return elk and juices to pot. Bring to a gentle simmer, cover, and braise 2 1/2–3 hours until elk is very tender.
• 6) Transfer elk and vegetables to a warm bowl. Simmer liquid to reduce slightly; whisk in butter and optional flour to thicken.
• 7) Return elk and vegetables to sauce, adjust seasoning, and serve hot straight from the kettle.

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Why You’ll Love This Recipe

• Deep, woodsy flavors from elk, mushrooms, juniper, and slow braising give this dish true “deep forest” richness.
• Perfect for campfire cooking, but just as easy to make in a Dutch oven on your home stove or in the oven.
• Everything cooks in one pot: tender meat, silky mushrooms, and hearty root vegetables in a rich, glossy sauce.
• Flexible recipe that works with elk, venison, or beef and can be prepared ahead for stress-free gatherings.

Grocery List

• Produce: Yellow onions, garlic, carrots, parsnips, baby potatoes or waxy potatoes, mushrooms (cremini or mixed), fresh thyme, fresh rosemary, fresh parsley (optional for garnish).
• Dairy: Unsalted butter (or ghee/clarified butter).
• Pantry: Elk roast or shoulder, vegetable oil or other high-heat oil, kosher salt, black pepper, dried bay leaves, juniper berries, tomato paste, beef or game stock, dry red wine, Worcestershire sauce, all-purpose flour (optional), juniper berries.

Full Ingredients

Elk and Seasoning

• 3 lb (1.4 kg) boneless elk roast or shoulder, cut into 2–3 inch chunks if not already in pieces
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp juniper berries, lightly crushed (use a mortar and pestle or the bottom of a pan)
• 6 cloves garlic, minced, divided
• 3 tbsp vegetable oil, canola oil, or clarified butter (ghee)

Aromatics, Mushrooms, and Root Vegetables

• 2 medium yellow onions, cut in half and sliced 1/4 inch thick
• 12 oz (340 g) cremini, baby bella, or mixed wild mushrooms, cleaned and thickly sliced
• 3 large carrots, peeled and cut into 1-inch chunks on a diagonal
• 2 parsnips, peeled and cut into 1-inch chunks
• 1 lb (450 g) baby potatoes or small waxy potatoes, halved (or quartered if large)

Braising Liquid and Herbs

• 2 tbsp tomato paste
• 1 1/2 cups dry red wine (Cabernet, Merlot, or similar; or use extra stock for an alcohol-free version)
• 3 cups beef stock, game stock, or rich vegetable broth
• 2 tbsp Worcestershire sauce
• 4 fresh thyme sprigs (or 1 tsp dried thyme)
• 2 fresh rosemary sprigs (or 1/2 tsp dried rosemary, crushed)
• 2 bay leaves

To Finish and Serve

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour (optional, for a thicker gravy-style sauce)
• 2 tbsp chopped fresh parsley, for garnish (optional)
• Additional salt and pepper, to taste

Step-by-Step Instructions

Step 1: Season the elk with juniper and garlic

Pat the elk pieces very dry with paper towels; this helps them brown nicely. In a large bowl, combine the elk with the kosher salt, black pepper, crushed juniper berries, and half of the minced garlic (about 3 cloves). Toss well so the spices and garlic coat the meat evenly.

If you have time, cover and refrigerate for at least 1 hour and up to 12 hours. This short “campfire cure” lets the juniper and garlic penetrate the meat and seasons it more deeply. If you are in a hurry, you can skip the marinating time and move straight to browning.

Step 2: Brown the elk in a heavy kettle or Dutch oven

Place a heavy cast-iron campfire kettle or Dutch oven over medium-high heat. If cooking over a campfire, aim for a hot bed of coals, not roaring flames. Add the vegetable oil and heat until shimmering.

Working in 2–3 batches so you do not overcrowd the pot, sear the elk pieces on all sides until a deep brown crust forms, about 6–8 minutes per batch. Turn the pieces with tongs to get color on as many sides as possible. Transfer browned elk to a plate or bowl and keep nearby. Do not wipe out the pot; the browned bits on the bottom are flavor gold.

Step 3: Sauté onions, garlic, and mushrooms

If the pot looks very dry, add another 1 tbsp of oil. Add the sliced onions with a pinch of salt. Cook, stirring frequently, until the onions soften and begin to turn golden at the edges, about 5–7 minutes.

Add the remaining minced garlic and the sliced mushrooms. Cook another 6–8 minutes, stirring occasionally, until the mushrooms have released their moisture and are browned in spots. This step builds a savory, woodsy base that pairs beautifully with the elk and juniper.

Step 4: Build the braising base

Stir the tomato paste into the onion-mushroom mixture and cook for 1–2 minutes, scraping the bottom of the pot so the paste darkens slightly but does not burn. This concentrates its flavor and adds depth to the sauce.

Pour in the red wine and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly. Add the beef or game stock and Worcestershire sauce, then stir in the carrots, parsnips, and potatoes. Nestle the thyme sprigs, rosemary sprigs, and bay leaves into the liquid.

Step 5: Braise slowly until the elk is tender

Return the browned elk and any accumulated juices to the pot, pushing the meat down so it is mostly submerged. Bring the liquid just up to a gentle simmer.

For campfire cooking: Move the pot to a moderate part of the fire with steady coals, or suspend it over the fire so the braise quietly bubbles but does not boil hard. Cover tightly with a lid.

For home cooking: Either leave the pot on the stovetop at a low simmer, covered, or transfer it to a 325°F (165°C) oven.

Braise for 2 1/2–3 hours, checking every 30–45 minutes. Turn the pieces of elk once or twice and ensure the liquid stays at a low simmer. If it reduces too much, add a splash of stock or water. The elk is done when it is very tender and easily pulls apart with a fork.

Step 6: Separate, reduce, and thicken the sauce

When the elk is tender, use a slotted spoon to carefully transfer the elk and vegetables to a serving bowl or platter. Tent loosely with foil to keep warm. Discard the thyme stems, rosemary stems, and bay leaves.

Simmer the remaining braising liquid uncovered over medium heat (or on a hotter part of the campfire) for 8–10 minutes to reduce slightly and concentrate the flavors. If you prefer a thicker, gravy-like sauce, in a small bowl mash together the butter and flour with a fork to make a smooth paste.

Whisk the butter-flour paste into the simmering liquid a little at a time, stirring until smooth and glossy. Continue to simmer for another 3–5 minutes until the sauce lightly coats the back of a spoon. Taste and adjust with salt and pepper as needed.

Step 7: Combine and serve with rustic flair

Return the elk and vegetables to the pot of sauce and gently fold to coat everything evenly. Let it sit over very low heat for 5 minutes so the flavors meld and everything is piping hot.

Serve the elk-and-mushroom kettle roast straight from the pot for a campfire feel, or ladle generous portions into warm bowls. Spoon plenty of the rich, juniper-scented sauce over each serving. Garnish with chopped fresh parsley if you like. This dish pairs beautifully with crusty bread, buttered noodles, or simply on its own as a hearty one-pot meal.

Pro Tips

• Control the heat: For campfire cooking, move the pot closer to or farther from the coals to keep the braise at a gentle simmer. A rolling boil will make the meat tough.
• Do not skip browning: Searing the elk well at the start builds deep flavor and color in the final sauce. Take your time with this step.
• Adjust the juniper: Juniper has a piney, gin-like flavor. If you are new to it, start with 1 tbsp and increase next time to taste.
• Use what mushrooms you have: Cremini are great, but a mix of wild mushrooms (chanterelle, oyster, porcini) adds even more forest character.
• Make it smoother: For a very silky sauce, strain the braising liquid before thickening, then return the elk and vegetables to the pot.

Variations

• Venison or beef version: If you cannot find elk, use the same weight of venison shoulder or well-marbled beef chuck. Cooking time will be similar; braise until fork-tender.
• Smoky bacon twist: Start by browning 4 oz (115 g) chopped thick-cut bacon in the pot. Remove the bacon and use the rendered fat to sear the elk. Stir the bacon back in with the vegetables for a smoky layer of flavor.
• Subtle creamy finish: For a softer, more luxurious sauce, stir in 1/3 cup heavy cream or full-fat sour cream off the heat right before serving. Do not boil after adding cream.

Storage & Make-Ahead

Let the elk-and-mushroom roast cool to room temperature, then transfer to airtight containers. Refrigerate for up to 3–4 days. The flavors deepen and mellow overnight, so this is an excellent make-ahead dish for camping trips or gatherings.

To reheat, gently warm on the stovetop over low heat or in a 325°F (165°C) oven until hot, adding a splash of stock or water if the sauce has thickened too much. You can also freeze the cooled roast (in its sauce) for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe): about 520 calories; 33 g protein; 24 g fat; 27 g carbohydrates; 4 g fiber; 6 g sugar; 980 mg sodium. Actual values will vary based on the exact cut of elk, stock, and any variations or sides you serve alongside.