Buffalo & Elk

Slow Cooked Buffalo or ELk with Plum Sauce



Ready In:

7-8 hours

Prep Time:

20 min

Good For:




  • 2-3lb. smoked elk or buffalo roast
  • 4 cups water
  • 32 oz. box vegetable broth
  • 1 tsp. garlic powder
  • 2 Tbsp. parsley flakes
  • 2 bay leaves
  • 2 tsp. salt
  • 1 tsp. Worcestershire sauce
  • 6 medium potatoes, peel and cubed
  • 1/2 lb. baby carrots
  • 4 stalks celery, diced
  • 1 yellow squash, cut into rounds
  • 2 yellow onions, diced
  • 1/2 lb. fresh mushrooms, sliced

Step 1

Place potatoes, carrots, celery, squash, onions and mushrooms in the bottom of a 6 quart crockpot. Place buffalo or elk roast over the vegetables.

Step 2

In a small bowl, mix all spices (except bay leaves), set aside.

Step 3

In a medium bowl, combine the water and vegetable broth. Sir in the spice mixture.

Step 4

Add broth mixture until the liquid comes to the middle of the roast. Add bay leaves.

Step 5

Cook on high for 4 hours. Change to low for the final 3-4 hours, adding more broth mixture as necessary.

For the Plum Sauce

In a medium saucepan over medium heat, combine 3/4 jar plum jam (18oz. jar) with 2 Tbsp. white vinegar, 1 tsp. each: crushed red pepper flakes, garlic powder, cinnamon and 1/2 tsp. ground ginger. Bring to a boil, stirring continuously. Remove from heat.

Serve over slow cooked elk or buffalo roast with vegetables.