Elk Roast Help

stan · January 2009

I've received a small elk roast from a friend and would like some advice on how to best prepare it. It is pretty small- 1 1/2 lbs. I imagine that I should probably grill it to about medium rare. What do you think?

stan · January 2009

I've received an elk roast from a friend- 1 1/2 lbs. Any suggestions how to prepare? Any help would be appreciated.

stike · January 2009

salt/pepper high heat (indirect) or grilled like a real thick steak.

rare to medium rare is best like you said. wild or farm raised?

google "currant sauce" and see if you have the fixings for a simple sauce to go with it.

i'd treat it just like a chunk of beef.

Mr. & Mrs Potatohead · January 2009

I do venison roasts at about 350 to 400 F. indirect. And would think Elk should be close to the same.
Give it a rub of salt and fresh ground pepper (as stike suggested)…Maybe stuff a clove or two of garlic (small slit with a knife point) in it too.
Sometimes I will pan sear it first. This searing can be done on the Egg too, but then you need to throttle back on the temp. before roasting. I’m not totally sure the searing does much for moisture, but it looks good!
Rule of thumb: About 25 minutes / lb. to a temp. of 145 to 150 F.

Essex County · January 2009

I had one of these a little over a year ago. It came from a guy in Sanford, Maine who raises elk for meat. I put slices of bacon on it and roasted at 350 to an internal of 130. I would cook the next one a little less. It had very little fat. Any prep for venison like the one suggested by the Potatoheads should work fine too.
Paul

stan · January 2009

Thanks. I was planning on the high heat and medium rare at the most with a cap of bacon for some fat. Looks like I'm on the right track.

Davekatz · January 2009

I did this recipe from Commander's Wild Side.

Juniper Berry-Grilled Elk

1 tablespoon plus 1 teaspoon juniper berries
2 teaspoons whole black peppercorns
1 teaspoon herbs de Provence
2 teaspoon kosher salt
4 ounces fresh blackberries
2 teaspoons sugar (we used a finer baker’s sugar)
2 tablespoons oil
1 1/4 pounds of elk sirloin

Set your grill up for a hot, direct cook.

Combine the blackberries and the sugar in a small bowl. Mix well and let sit for at least ten minutes for the berries to macerate and release their juice.

Combine the juniper berries, peppercorns, and herbs de Provence in a spice grinder or small blender. Give them a whirl until you have a coarse powder. Add the salt and give the mix another spin.

Oil the elk loin and season on all sides with the spice rub. Grill about 15 minutes a side until just barely medium-rare. No more than 135°F internal, so they are mostly pink inside with a hint of red center.

Dave

stan · January 2009

That looks great.

My roast was delicious. I seasoned the meat with cajun spices and after rubbing it with some olive oil. I cooked it at high heat until just past rare.

Am thinking of turning the leftovers into fajitas tomorrow.

Thanks for all the advice.

Elk Roast Help

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