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Delicious and juicy elk roast recipe with perfectly browned crust, surrounded by colorful roasted carrots and potatoes, garnished with fresh rosemary. A restaurant-quality meal made easy at home.
FL Recipes

Savory & Tender Elk Roast Recipe: Wild Game Perfection!

Discover the secret to a perfectly cooked, mouthwatering elk roast with this easy-to-follow recipe! Learn how to create a tender and flavorful dish that will impress your family and friends. This guide includes tips for achieving optimal tenderness and rich, savory flavors every time. Perfect for a special occasion or a hearty family dinner.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Game
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Elk Roast Ingredients
  • 3-4 lbs Elk Roast Shoulder or leg roast, thawed
  • 2 tbsp Olive Oil Extra virgin
  • 1 large Onion Roughly chopped
  • 2 large Carrots Roughly chopped
  • 2 stalks Celery Roughly chopped
  • 4 cloves Garlic Minced
  • 1 cup Beef Broth Low sodium
  • 1/2 cup Red Wine Dry red wine, like Cabernet Sauvignon
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Salt Kosher salt, or to taste
  • 1/2 tsp Black Pepper Freshly ground, or to taste

Equipment

  • 1 Roasting Pan Large, heavy-bottomed roasting pan
  • 1 Dutch Oven Optional, for braising
  • 2 Mixing Bowl Medium and Large
  • 1 Meat Thermometer Instant-read thermometer
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Method
 

  1. Preheat the oven to 325°F (160°C). Pat the elk roast dry with paper towels. Season generously with salt and pepper on all sides.
  2. Heat olive oil in a large roasting pan or Dutch oven over medium-high heat. Sear the elk roast on all sides until browned, about 2-3 minutes per side. Remove the roast from the pan and set aside.
  3. Add onion, carrots, and celery to the pan and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. Pour in red wine to deglaze the pan, scraping up any browned bits from the bottom. Add beef broth, Worcestershire sauce, thyme, and rosemary. Bring to a simmer. Place the elk roast back into the pan, nestling it among the vegetables. The liquid should come about halfway up the roast; add more broth if needed.
  5. Cover the roasting pan tightly with a lid or foil. Transfer to the preheated oven and roast for 2.5-3 hours, or until the elk roast is fork-tender and reaches an internal temperature of 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done. Use a meat thermometer to check the temperature.
  6. Remove the elk roast from the oven and let it rest, covered, for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Carve the elk roast against the grain and serve with the pan juices and roasted vegetables.

Notes

Chef's Notes:
  • For a richer flavor, marinate the elk roast overnight in red wine with herbs and garlic.
  • If you prefer a thicker gravy, remove the roast and vegetables after cooking. Strain the pan juices into a saucepan and simmer over medium heat until reduced to your desired consistency. You can also thicken it with a cornstarch slurry if needed.
  • Serve with roasted potatoes, mashed potatoes, or polenta for a complete meal.
Keyword elk roast,oven roast elk,slow cooker elk,venison roast,wild game recipe