However, it is still much dryer than beef, so whatever you do you have to add fat. As a roast, the most common choice is to cover it with bacon strips. And watch your cooking time, as it will cook much faster than beef.
thank you! i will make sure to watch that closely, and like the bacon idea. how would you do that, roast it? any ideas for seasonings or do the same seasonings for beef work for the elk as well? if so i thought of doing a pot roast kind of dish, but i'm not sure that is the best way to go....
If you like curry then try a curried elk or a chilli with elk strips in it. otherwise a good ol' elk roast can be had. Our family does it as follows:
In addition to the roast, you will need the following:
1 large onion 1 chopped fine
4 cloves garlic chopped fine
4 strips of bacon chopped fine
1 Tbsp Thyme
1 Tbsp olive oil
Salt and pepper to taste.
mix all together in a bowl, set aside
5- 6 potatoes peeled or new potatoes unpeeled
6 carrots, cut thick on bias
3 turnips cut into large cubes (optional)
1/4 cup of white or wine vinegar
3/4 cup of water.
salt and pepper to taste.
Take the roast and with a knife, pierce pockets all over the roast as deep as your fingers can go into the roast.
Take the stuffing mix and begin to stuff the pockets with it.
If there is any extra stuffing mix, use it to rub all over the outside of the roast. dont forget to season your meat with salt and pepper.
Place roast in roaster and add companions
Add water and vinegar,
Salt and pepper over companions to taste.
Roast as you would any beef roast to medium rare 20-22 minute at 300F per pound (135 deg. F intenally)
When finished roasting, place roast onto carving dish, and let rest, place veggies into serving dish(es) and set aside, covered.
Take drippings and make gravy and you are good to go.
I do get venison from time to time and elk is quite similar--good flavor but rather dry. Prepare it like any not-too-tender beef (marinade helps a lot) but add extra fat. Long slow braising produced a very good, very tender venison.
Many object to the gamey flavor. Almost all of that is in the fat -- trim all fat off and discard and add beef fat, oil or whatever you like.
thanks for the recipe, will have to try it. and about the gamey taste i usually just throw in some red wine and it helps a little bit, don't know about elk but i've done it with venison. just afraid of the buck shot, i always miss a few of those stupid things.
I have never had elk that tasted gamy. It's just not been an issue.
Venison sometimes can be. But that usually depends more on how it was handled than anything else.
Here's another recipe that might appeal:
Elk Roast with Cider and Herbs
5-6 lb elk roast
Salt & pepper to taste
1/4 cup flour
1 tsp. each marjoram, thyme and rosemary
1 garlic clove, crushed
1 cup apple cider
1 cup water
Dry meat well. Cut several deep slits in the roast. Rub with the oil. Sprinkle with salt and pepper.
Combine flour, marjoram, thyme, rosemary and garlic, adding just enough water to make a thick paste. Cover the roast with this mixture, pushing some of it into the slits.
Mix the cider and water in a shallow pan. Put the roast in the pan. Bake, uncovered, in a preheated 325F oven, about an hour. Baste witht he pan juices. Cover and roast about two hours more, basting every 20 minutes or so.