The following recipe for elk roast comes from my wife Elaine. This is one of our favorite ways to serve elk roast—it’s simple with easy-to-find ingredients.
You’ll need an approximately three-pound, aged tender roast cut (rib or rump roasts only, no tough cuts for this recipe).
For the rub:
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground sage or oregano
- 1 tablespoon fresh rosemary
- 3 cloves fresh garlic, minced
- 3 tablespoons olive oil
Allow roast to sit at room temperature for approximately one hour. Preheat oven to 450 F; use convection if you have it.
Mix rub ingredients together. Use your hands to apply the paste to the roast, pressing firmly to make it all stick.
Place roast in a 9 x 12-inch pan lined with foil. Add 1 cup water and one cup red wine to the pan.
Place roast into preheated oven. Cook for 30 minutes; check temperature. Cook to 120 F (rare) or 130 F (medium). Do not overcook. Remove from oven, cover with foil and allow to rest 7 to 10 minutes before carving.