New Mexico Wildlife magazine Conserving New Mexico's Wildlife for Future Generations
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.
