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.
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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.