Elk stew meat

olblue

I have elk "stew meat"...chunks about 2" square that is tough as leather. I usually brown in and simmer in barbecue sauce, but I would like to try something low and slow in Mr. Humpty.

djm5x9

ol-blue:[p]Is the meat lean? Lean and low and slow do go good together. Have you thought of cutting into smaller chunks or even coarse grinding for chili?

Char-Woody

ol-blue, the only thing I have found that will help that tough stuff is either a pressure cooker indirect in the BGE with a foil wrap for a few hours. Maybe add a dash of Mortons tenderizer.

djm5x9

ol-blue:[p]Sorry.[p]Should read: Lean and low and slow DO NOT go good together . . .[p]

Unknown

It's lean but what else should I put on it if I go low and slow (besides tenderizer)