Elk Roast Recipe
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.
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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