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Merlot and Rosemary Elk Roast

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Merlot and Rosemary Elk Roast

Merlot and Rosemary Elk Roast

We sure love elk around here and we were super excited when a friend of ours shot one last season and gave us a good portion of the meat in exchange for my husband helping to haul the thing out of the mountains. The guys were all beat after that long day but it has been totally worth it (especially for me 🙂 ).

There just isn’t much better than fresh elk meat.

I have been learning to cook so many different types of meat this year, it has been really fun. Elk is something I am not unfamiliar with, but it is pretty different than beef so there has been some adjusting.

This particular roast I am pretty proud of because my meat thermometer was not working AT ALL and any time I cook a roast I ALWAYS use a meat thermometer so I was very unsure, when I pulled it out of the oven, if it was overcooked. I have to say though, it was perfect.

Medium-rare at it’s finest and this roast was juicy and delicious.

The sauce from the bottom of the pan is amazing but only use a tiny bit, we just left it in the pan and dipped our pieces every so slightly as we were eating as it is pretty strong but like I said, it’s divine. We all thoroughly loved this dish, even the kids were asking for second helpings.

5.0 from 3 reviews
Merlot and Rosemary Elk Roast
 
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Recipe By:
Serves: 8
Ingredients
  • 1 elk roast, about 3 - 4 lbs
  • 4 cloves garlic, minced
  • 1 teaspoon dried powdered rosemary (or finely minced fresh)
  • 2 teaspoons course sea salt
  • 1 teaspoon freshly ground black pepper
  • extra virgin olive oil
  • 1 cup merlot
Preparation Instructions
  1. Preheat your oven to 325Ëš.
  2. In a small bowl combine the garlic, rosemary, salt and pepper. Add just enough olive oil to make a slightly runny paste. Smear this all over the roast.
  3. Heat a oven safe skillet, I use cast iron, over high heat on the stove. Once hot, add the roast and brown on all sides.
  4. Once the roast is nicely browned, place the skillet in the oven and pour the merlot over the roast. Close the oven and cook until a meat thermometer inserted in the center reads 130Ëš for medium-rare, about 45 minutes or an hour.
  5. Allow the roast to rest about 10-15 minutes before carving.

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Megan
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