elk roast recipe
A hearty and flavorful elk roast slow-cooked to perfection.
Ingredients
- 3-4 lb elk roast
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 large onion, sliced
- 4 cloves garlic,minced
- 2 cups beef or game stock
- 1/2 cup red wine (optional)
- 2 carrots cut into chunks
- 2 celery stalks,cut into chunks
- 2 bay leaves
Instructions
- Preheat your oven to 325°F (165°C).
- Heat olive oil in a large skillet over medium-high heat. Season the elk roast with salt, pepper, garlic powder, onion powder, rosemary, and thyme.
- Sear the roast on all sides until browned, about 2-3 minutes per side. Transfer to a roasting pan.
- In the same skillet, sauté the onions and garlic until softened. Add the beef stock and red wine, scraping up browned bits from the pan. Bring to a simmer.
- Pour the liquid over the roast in the roasting pan. Add carrots, celery, and bay leaves around the roast.
- Cover tightly with aluminum foil or a lid and roast in the oven for 3 hours, basting occasionally.
- Check for doneness with a meat thermometer; the internal temperature should reach 135°F for medium-rare or 145°F for medium.
- Remove from the oven and let the roast rest for 15 minutes before slicing.
Notes
- Elk is leaner than beef, so avoid overcooking to keep it tender and juicy.
- The wine adds depth to the flavor but can be omitted if preferred