Shredded Elk Sandwhiches


3 lb. boneless elk roast
4 cloves garlic, smashed
¾ C. Mansmith’s Barbecue Paste
½ C. apple juice
¼ C. brown sugar
2 Tbsp. yellow mustard


Cut roast into 3-4 pieces and place into a slow cooker. In a bowl combine the rest of the ingredients. Pour over the elk. Cover and cook on high for 5-5 1/2 hours or until the meat is very tender. Remove the meat and set aside to cool slightly. Shred the meat with two forks or by hand; stir into the sauce and heat through. Using a slotted spoon, serve the meat onto hamburger buns. Serve with extra sauce.

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