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elk roast recipe

Elk Roast Recipe

This delicious elk roast recipe will guide you through the process of creating a flavorful, tender roast that is leaner than traditional beef. With a combination of herbs, spices, and a slow-roasting method, you'll end up with a melt-in-your-mouth roast, perfect for a special dinner or a holiday feast.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting time 10 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Meat Meal
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb elk roast loin or rib cut
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste
  • 1 tablespoon balsamic vinegar optional, for marinade
  • 1 cup red wine optional, for marinade
  • 2 tablespoons butter for basting
  • 1/2 cup beef broth for basting, optional

Equipment

  • Roasting pan
  • Large skillet
  • Meat thermometer
  • Basting Brush (optional)
  • Paper towels
  • Sharp knife for slicing

Method
 

  1. Preheat the oven: Preheat your oven to 300°F (150°C).
  2. Prepare the roast: Use paper towels to dry the elk roast, which will help it sear properly. Pat the roast with olive oil, minced garlic, rosemary, thyme, salt and pepper. If you're marinating, put the elk in a resealable bag with balsamic vinegar and red wine. Marinate in the fridge for 2-4 hours, up to overnight.
  3. Sear the roast: Heat two tablespoons of oil in a large skillet set over medium-high heat. When hot, sear the roast on all sides for 2-3 minutes to seal all the juices.
  4. Roast the elk: Move the seared roast to a roasting pan and put it in the oven. Roast for 1.5 to 2 hours, until internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
  5. Baste the roast (if you want): Every 30 minutes, baste it with its juices or a mixture of beef broth and butter to keep it moist.
  6. Rest the roast: When it reaches your desired internal temperature, take it out of the oven and let it sit for at least 10 minutes. That gives the juices a chance to redistribute for a tender roast.
  7. Slice and serve: Slice the elk roast against the grain and serve with your favorite sides, like mashed potatoes, roasted vegetables, or a tangy gravy.

Notes

Resting time: Don’t skip the resting step! Letting the roast rest ensures the meat stays juicy and flavorful.
elk roast recipe
Marinating tip: If you don’t have time to marinate the elk, you can still get great flavor by seasoning it generously before searing and roasting.
elk roast recipe