Traditional Elk Roast

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.

Department photo by Martin Perea.

About Martin Perea

Martin Perea is the Videographer for the New Mexico Department of Game and Fish.