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Elk Roast Recipe for a Tender, Rich Feast

Perfectly roasted elk with a crisp exterior, surrounded by roasted vegetables and fresh rosemary on a wooden platter.
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Tender and savory elk roast slow-cooked with fragrant herbs and a rich gravy, perfect for a cozy family dinner or special gathering.

Ingredients

Scale
  • 1 (3–4 lb) elk roast
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 3 cloves garlic, minced
  • 1 large onion, roughly sliced
  • 2 cups beef or vegetable broth
  • 1 cup red wine (optional)

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Rub elk roast with olive oil, salt, pepper, rosemary, thyme, and garlic. Let rest for 30 minutes at room temperature.
  3. Place onions in a roasting pan, add the elk roast, and pour in broth and wine if using.
  4. Cover and roast for 2–3 hours until internal temperature reaches 135–140°F for medium-rare doneness.
  5. Check periodically and baste with juices every 45–60 minutes for best results.
  6. Remove from oven, tent loosely with foil, and rest for 15–20 minutes before slicing and serving.

Notes

  • For best results, use a meat thermometer to monitor internal temperature for desired doneness (135–140°F for medium-rare).
  • Try adding carrots, potatoes, or other root vegetables for a complete one-pan meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.

Nutrition

Keywords: elk roast, elk recipe, slow roasted elk, savory roast

Find it online: https://infinityrecipes.com/elk-roast-recipe/