Elk Roast

[Eric Wettschreck]

I got some from my bro-in-law.

I've never made one. Any ideas?

[Tom Linderholm]

I like to smother mine in fat and slow roast it, I will usually use beef fat trimmings from ribeyes and wrap it in the fat cap. Likely you don't have that available.

You can use bacon instead, but it may overwhelm the flavor of the elk.

Best recomendations from my end is slow roast it like a prime with your favorite steak seasoning, careful not to overdo it on the seasoning though.

If it is the rib roast that you are speaking of, you can always cut up steaks and just cook it up that way. Either way you should end with a pretty tender cut of meat.

[Eric Wettschreck]

Actually, my neighbor and I butchered a cow not too long ago and I have a bunch of trimmings yet.

That sounds yummy. Thanks a bunch Tom.

[Tom Linderholm]

Well then, season up the roast, wrap it in fat and away you go! IF you get much for pan drippings out of it, reduce about a half cup of red wine on the pan and gravy it out.

[Eric Wettschreck]

Dude, that sounds good.

I can't wait for Sunday supper time!!!!

[lawdog]

Just don't overcook it boiler, Elk is very low fat and will dry out if overdone. Otherwise I just made mine like beef roast and they were good...

[Eric Wettschreck]

WOW was that good!!!

I did mine in the crock pot. Holy wow!!!!

That's also some of the best gravy I've ever had.

I need to go shoot an Elk.