Elk Roast
Experience the bold, earthy flavors of the great outdoors with this tender and juicy Elk Roast recipe, perfect for elevating any dinner table. Featuring a lean 3-pound cut of elk meat, this dish is expertly seasoned with a savory blend of kosher salt, black pepper, garlic powder, and onion powder, then infused with the aromatic freshness of rosemary and thyme. The roast is seared to perfection, slow-cooked in a rich base of chicken or beef stock with melted butter, and finished in the oven to achieve melt-in-your-mouth tenderness. Whether you're new to cooking game meats or a seasoned enthusiast, the result is an elegant, protein-packed main course that's ideal for special occasions or cozy family meals. Pair it with rustic side dishes like mashed potatoes or roasted root vegetables to complete this unforgettable, gourmet experience! Keywords: Elk Roast recipe, cooking elk meat, game meat roast, lean protein dinner idea, rosemary and thyme roast.
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Recipe Information
Ingredients
- 3 pounds elk roast
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 4 cloves garlic cloves, minced
- 1 cup chicken or beef stock
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 325°F (165°C).
Remove the elk roast from the refrigerator and allow it to come to room temperature for about 30 minutes.
Pat the elk roast dry with paper towels and rub it all over with olive oil, ensuring an even coating.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, and onion powder. Rub this seasoning mixture generously over the surface of the elk roast.
Finely chop the fresh rosemary and thyme. Combine them with the minced garlic and pat the herb mixture onto the roast, pressing gently to adhere.
Heat a large ovenproof skillet or Dutch oven over medium-high heat. Sear the elk roast on all sides until browned, about 2-3 minutes per side.
Remove the skillet from heat and pour in the chicken or beef stock around the roast (not directly over it). Add the unsalted butter to the liquid for added richness.
Cover the skillet or Dutch oven tightly with a lid or aluminum foil and transfer it to the preheated oven.
Roast for approximately 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, as elk meat is very lean and can become tough if overcooked.
Once cooked to your desired doneness, remove the roast from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes to allow the juices to redistribute.
Slice the roast against the grain into thin slices and serve with the pan juices or your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 946 mg | 316% | |
| Sodium | 3391 mg | 147% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.6 g | ||
| Protein | 370.9 g | 742% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 53.5 mg | 297% | |
| Potassium | 4676 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
