Main Discussion Area > Cooking Forum

Recipe help - elk roast

(1/2) > >>

Russ:
I was gifted a elk roast and i dont know how i should go about cooking it. im planning on doing so next sunday in a crock pot but i want to try something else. any suggestions?

Hawkdancer:
Russell,
I will post my recipe in a bit!
Hawkdancer

Russ:
Thank you!

Hawkdancer:
Here you go!
"ROAST OF WILD CRITTER"
This will sort of work with almost any wild  big game and/or grass fed domestic game, maybe not bear or pork, though!

One 3-5# roast of something game?
Roast pan and rack

Sea salt as desired
1/2 -1 tsp Garlic powder
1/2 tsp onion powder
1/2 - 1 tsp thyme
1/2 tsp Rosemary
1/2 tsp basil
1/2 tsp mint (ground)

Liberal sprinkle of sea salt from the grinder over all sides off meat
Lightly sprinkle garlice, onion powder, and thyme over roast
Combine Rosemary, basil, and mink in mortar and grind to fine grit,  sprinkle on roast,
Rub seasonings into roast

Set roast in a safe place to marinade - dogs like raw seasoned roast (lol)!

Set oven to 325F, place roast on rack in pan, cook about 30 minutes per pound to internal temperature of 140F for rare, 160F for medium, or 170-180 for well done.  Remove from oven when desired temputature is close and let set 15 minutes in warm place before slicing.

Serve as full dinner with fixings (recommended), or as single dish "mountain man" camp meal!

Enjoy!

Hawkdancer

Pat B:
I think it would depend on what type of roast you received. I've only eaten backstrap and only chicken fried(my Texas host's favorite) and it was pretty darn good but with deer backstrap I like to rub with olive oil, salt and pepper and sear it in a HOT cast iron skillet on all sides then place in a 350 oven for about 15 minutes(for medium rare) then take it out and set aside in a warm place to rest. I then de-glaze the pan with beef broth(venison, chicken or veggy broth will work too), add a shot of bourbon, some heavy cream and reduce. Once the back strap has rested I cut into medallions for serving. Any juices that run out I add to the sauce. If the meat isn't cooked enough for you, just add it to the sauce for a minute then serve. I like oven roasted potatoes, steamed veggies with lemon butter and a green salad.
 You might have to cook the elk back strap a little longer because of it's size.

Navigation

[0] Message Index

[#] Next page