Nothing beats coming home to the aroma of a succulent elk roast during the fall. This delicate and delicious elk roast is perfect for any occasion, from a weekend dinner party to a family reunion.

Why You’ll Love This Recipe

Tender And Juicy. If prepared properly, an elk roast is wonderfully luscious and tender. That’s why it’s so delicious and why it ranks among the best meats in terms of flavor and texture. In addition to being exceptionally tasty, its unique flavor is unmatched by any other cut of meat.
Healthy And Nutritious. Roasted elk is a great food choice since it’s high in protein, vitamins, and minerals. It’s great for your skin and hair since it’s low in fat and cholesterol and full of vital fatty acids. Elk roast is also rich in iron, zinc, selenium, and other essential elements.
Versatile. Elk roast is a versatile cut of meat that works well in anything from soups and stews to roasts and casseroles. It works as well as an entrée, a side, or an appetizer. You may roast it, braise it, grill it, or even smoke it for a unique flavor.

Elk Roast Ingredients

Elk Roast. A leaner and more nutritious option to beef, elk roast is a form of red meat. Lean and rich with protein, this cut of beef also has a lower fat content than others. Its somewhat gamey taste complements aromatic seasonings and herbs.
Olive Oil. The elk roast is rubbed with olive oil and then seared in a hot pan. The oil helps to keep the meat from sticking to the pan and also helps to lock in the juices. As a bonus, it helps the meat brown while adding taste.
Salt. Roasted elk is seasoned with salt. The meat’s inherent taste is enhanced, and the herbs and spices can do their job better.
Black Pepper. The elk roast is seasoned with black pepper. This condiment’s strong, pungent taste is just the thing to cut through the richness of the rest of the meal.
Garlic. Elk roast is seasoned with garlic for extra taste. The dish benefits from its robust, spicy flavor.
Dried Thyme. The elk roast gets its flavor from a blend of dried thyme and other herbs. This spice complements the other flavors in the meal with its woodsy, earthy aroma and flavor.
Bay Leaves. Roasted elk is flavored with bay leaves. They add a touch of bitterness to the meal that works well to counteract the sweetness of the sauce.
Red Wine. After a quick sear, the elk roast is finished in a pan with a deglazing of red wine. It enhances the flavor of the sauce and helps to dislodge any browned chunks of meat from the bottom of the pan.
Beef Stock. The elk roast is topped with a sauce made from beef stock, which adds a lot of flavor. It enhances the flavor and texture of the meal.
Worcestershire Sauce. Elk roast gets its flavor from Worcestershire sauce. Its salty, sour taste complements the other tastes in the meal.
Dried Parsley. The elk roast is given a jolt of flavor and color with the addition of dried parsley. It complements the other spices in the meal thanks to its subtle earthiness.
Carrots. Carrots are added to give the elk roast a splash of color and taste. They complement the other flavors in the meal with their sweet, earthy taste.
Onions. Elk roast is flavored with onions. Their salty-sweet taste acts as a foil to the dish’s more dominant elements.
Celery. The elk roast is made more flavorful and crunchy by the addition of celery. It complements the other spices in the meal thanks to its subtle earthiness.
Potatoes. The potatoes enhance the elk roast’s taste and texture. They complement the other elements in the recipe with their starchy, earthy flavor.

Can I Use A Slow Cooker To Make An Elk Roast?

Slow cooking is one option for making an elk roast. Brown the roast in the pan with the olive oil and spices, then move to the slow cooker. Slowly simmer the elk roast for 8-10 hours in the slow cooker with the garlic, thyme, bay leaves, wine, beef stock, Worcestershire sauce, and veggies until the roast is cooked.

How Do I Make Gravy For Elk Roast?

First, take the elk roast out of the slow cooker or pan and place it somewhere to rest while you create the gravy. Combine 2 tablespoons of flour with 1/2 cup of water in the same skillet or slow cooker and whisk until smooth. Add the cooking liquid and whisk continually over high heat until the gravy thickens, about 5 minutes. To taste, season with salt and pepper.

How Do I Know When An Elk Roast Is Done?

When the internal temperature of an elk roast hits 145 degrees Fahrenheit, it is done. To keep the meat juicy and tender, rest the roast for at least 10 to 15 minutes before slicing.

What Herbs Go Best With Elk Roast?

The flavors of elk roast are enhanced by the addition of thyme, rosemary, and bay leaves. The robust earthiness of these herbs pairs well with the meat’s natural gamey flavor. Garnish with parsley, which is an ingredient in itself, to boost the dish’s flavor and presentation. You may also use herbs like sage, basil, and oregano to enhance the elk’s flavor.

How To Make Elk Roast

Preheat the oven to 350 degrees Fahrenheit.
In a large ovenproof skillet over medium-high heat, heat the olive oil.
Season both sides of the elk roast with salt and pepper.
Sear the elk roast on both sides in the pan until browned, about 3 minutes on each side.
In the skillet, combine the garlic, thyme, bay leaves, red wine, beef stock, Worcestershire sauce, and dried parsley.
Stir together the carrots, onions, celery, and potatoes in the skillet.
Place the skillet in the preheated oven, covered.
Bake for 1 hour, or until the elk roast is tender and the veggies are soft.
Remove from the oven and set aside for 10 minutes before serving.

Elk roast served on plate — Elk Roast Recipe

What To Serve With Elk Roast?

Roasted Potatoes. The salty, crunchy texture of roasted potatoes is a traditional complement to elk roast. Roasting the potatoes in the oven while seasoning them with rosemary, thyme, garlic, or paprika makes them crispy and flavorful.
Roasted Acorn Squash. Elk roast goes wonderfully with a side of acorn squash, which is a tasty and healthy veggie. Squash is delicious when cooked in the oven with olive oil, salt, and pepper and sliced into wedges. The elk’s meaty taste is tempered by the sweetness of the squash.
Sauteed Mushrooms. To enhance the flavor of the elk roast, try serving it with sauteed mushrooms. The mushrooms are great as a topping for the elk roast, especially when sautéed with butter, garlic, and herbs. Mushrooms’ earthy flavor pairs well with elk’s gamey taste.
Steamed Broccoli. For a traditional accompaniment to a roast of elk, try some steamed broccoli. Broccoli is best when steamed until it is fork-tender, at which point it may be dressed with olive oil and lemon juice. Broccoli’s fresh taste balances the meaty, fatty elk roast.
Baked Apples. An excellent dessert option is baked apples. Apples can be cooked till golden brown after being cored and stuffed with a combination of brown sugar, cinnamon, and butter. Apples, with their sweet and sour taste, are a great complement to the elk roast.

Recipe Variations

Spicy Elk Roast. Elk roast may be given a new spin by being marinated in a combination of lime juice, garlic, cumin, chili powder, and cayenne pepper for a whole night. Cook the roast on a grill over medium heat for 25 minutes total, turning it over once every five minutes. Accompany with chutney or salsa prepared from fresh ingredients such as chopped tomatoes, onions, jalapenos, and cilantro.
Herbed Elk Roast. Rub the elk roast with a combination of dried oregano, thyme, rosemary, and basil for a herbal punch. Roast the roast at 375 degrees Fahrenheit for 25 minutes after placing it in a shallow baking dish. Accompany with fresh salad or cooked veggies.
Slow-Cooked Elk Roast. Rub the elk roast with a combination of olive oil, garlic powder, onion powder, black pepper, and cayenne pepper for a slow-cooked variation. The roast should be cooked in a slow cooker on low heat for 8 hours. The best accompaniments are mashed potatoes and steamed greens.
Elk Roast With Apples. Cinnamon, nutmeg, and allspice make a great rub for an elk roast, imparting a sweet and savory taste to the meat. Cook the roast with some chopped apples on top. Bake at 350 degrees for 25 minutes. Pair with your preferred accompaniments and serve.
Barbecue Elk Roast. Smoked paprika, garlic powder, onion powder, cumin, and chili powder make a great rub for an elk roast. Cook the roast on a grill over medium heat for 25 minutes total, turning it over once every five minutes. A handmade barbeque sauce is recommended.
Teriyaki Elk Roast. Try marinating the elk roast in a combination of soy sauce, mirin, garlic, and ginger for a classic Japanese-inspired meal overnight. Cook the roast on a grill over medium heat for 25 minutes total, turning it over once every five minutes. Stir-fry the veggies and serve them alongside steaming rice.
Mustard-Glazed Elk Roast. Applying a combination made from Dijon mustard, honey, garlic, and black pepper to a roast of elk will give it a bold, savory flavor. Bake at 375 degrees Fahrenheit for 25 minutes. Accompany with greens or roasted veggies.
Citrus-Marinated Elk Roast. Put together some orange juice, lime juice, garlic, oregano, and olive oil for a taste that’s both bright and zingy. The next day, let the elk roast sit in the marinade overnight, then grill it over medium heat for 25 minutes total, turning it over once every five. Accompany with homemade chutney or salsa.

How To Store Elk Roast?

In The Fridge. The best way to keep Elk Roast fresh for a long time is to wrap it in butcher paper or plastic wrap and then store it in the freezer. Put the contents and the date on the container so you know when to use it. The Elk Roast can keep in the fridge for up to four days.
In The Freezer. Wrap the Elk Roast with plastic wrap or butcher paper before placing it In The Freezer. Put it in a freezer-safe container and mark it with the date and what’s inside. Store the Elk Roast in the freezer for up to three months.
To Reheat. If you want to reheat any Elk Roast, you should do so at 350 degrees Fahrenheit. In a preheated oven at 375 degrees for 30 to 40 minutes, or until done, roast the Elk Roast. Allow the roast to sit for five minutes before cutting and serving.

Elk Roast Recipe

Erin Table for Seven

During the fall, nothing beats coming home to the aroma of a succulent elk roast. This delicate and delicious elk roast is perfect for any occasion, from a weekend dinner party to a family reunion. The ideal elk roast, sure to get rave reviews from your dinner guests, can be made with minimal effort and a few inexpensive ingredients.

5 from 1 vote

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Main Course

Cuisine American

Servings

Calories 482 kcal

Ingredients

2 pounds elk roast
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic minced
2 teaspoons dried thyme
2 bay leaves
1 cup red wine
2 cups beef stock
2 tablespoons Worcestershire sauce
2 tablespoons dried parsley
2 carrots peeled and chopped
2 onions peeled and chopped
2 stalks of celery chopped
2 potatoes peeled and chopped

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large ovenproof skillet over medium-high heat, heat the olive oil.
Season both sides of the elk roast with salt and pepper.
Sear the elk roast on both sides in the pan until browned, about 3 minutes on each side.
In the skillet, combine the garlic, thyme, bay leaves, red wine, beef stock, Worcestershire sauce, and dried parsley.
Stir together the carrots, onions, celery, and potatoes in the skillet.
Place the skillet in the preheated oven, covered.
Bake for 1 hour, or until the elk roast is tender and the veggies are soft.
Remove from the oven and set aside for 10 minutes before serving.

Notes

Spicy Elk Roast. Elk roast may be given a new spin by being marinated in a combination of lime juice, garlic, cumin, chili powder, and cayenne pepper for a whole night. Cook the roast on a grill over medium heat for 25 minutes total, turning it over once every five minutes. Accompany with chutney or salsa prepared from fresh ingredients such as chopped tomatoes, onions, jalapenos, and cilantro.
Herbed Elk Roast. Rub the elk roast with a combination of dried oregano, thyme, rosemary, and basil for a herbal punch. Roast the roast at 375 degrees Fahrenheit for 25 minutes after placing it in a shallow baking dish. Accompany with fresh salad or cooked veggies.
Slow-Cooked Elk Roast. Rub the elk roast with a combination of olive oil, garlic powder, onion powder, black pepper, and cayenne pepper for a slow-cooked variation. The roast should be cooked in a slow cooker on low heat for 8 hours. The best accompaniments are mashed potatoes and steamed greens.
Elk Roast With Apples. Cinnamon, nutmeg, and allspice make a great rub for an elk roast, imparting a sweet and savory taste to the meat. Cook the roast with some chopped apples on top. Bake at 350 degrees for 25 minutes. Pair with your preferred accompaniments and serve.
Barbecue Elk Roast. Smoked paprika, garlic powder, onion powder, cumin, and chili powder make a great rub for an elk roast. Cook the roast on a grill over medium heat for 25 minutes total, turning it over once every five minutes. A handmade barbeque sauce is recommended.
Teriyaki Elk Roast. Try marinating the elk roast in a combination of soy sauce, mirin, garlic, and ginger for a classic Japanese-inspired meal overnight. Cook the roast on a grill over medium heat for 25 minutes total, turning it over once every five minutes. Stir-fry the veggies and serve them alongside steaming rice.
Mustard-Glazed Elk Roast. Applying a combination made from Dijon mustard, honey, garlic, and black pepper to a roast of elk will give it a bold, savory flavor. Bake at 375 degrees Fahrenheit for 25 minutes. Accompany with greens or roasted veggies.
Citrus-Marinated Elk Roast. Put together some orange juice, lime juice, garlic, oregano, and olive oil for a taste that’s both bright and zingy. The next day, let the elk roast sit in the marinade overnight, then grill it over medium heat for 25 minutes total, turning it over once every five. Accompany with homemade chutney or salsa.

Nutrition

Calories: 482kcalCarbohydrates: 33gProtein: 51gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gSodium: 1066mgPotassium: 1874mgFiber: 5gSugar: 7gVitamin A: 5160IUVitamin C: 30mgCalcium: 95mgIron: 8mg

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