Elk Roast Recipe
If you're looking for a flavorful and tender roast recipe, then this elk roast recipe is a perfect choice.
Ingredients
- Elk roast 2 ½ pounds
- Olive oil 1 tablespoon
- Ground cumin 1 tablespoon
- Black pepper (cracked) 1 tablespoon
- Salt to taste
- Ground coriander (optional) ½ tablespoon
Instructions
- Rub the oil all over the roast and then apply the salt and spices, massaging them into the meat.
- If a smoker is available, prepare it for cooking by maintaining the temperature at around 200°F, not exceeding 250°F, and choose the wood of your preference. Otherwise, if using an oven, preheat it to 225°F.
- Place the roast into the smoker or oven and insert a thermometer probe into the thickest area. The target internal temperature for a roast of this size is 110°F to 120°F. The roast may take up to 3 hours to reach but usually, it will take a couple of hours.
- Once the roast reached an internal temperature, take it out and place it on a cutting board. Carefully extract the thermometer from the roast.
- Increase the temperature in your oven to a minimum of 500°F. but preferably 550°F. If you're cooking on a grill or in a pizza oven, make sure it's extremely hot – 600°F is just right.
- Once it's heated, put the roast back in and cook for an additional 10 to 15 minutes.
- If you've achieved a temperature of 600°F, you may need only 6 minutes to get that lovely brown color.
- Take the roast out of the oven or grill again and place it on a cutting board to rest.
- Once again, insert the thermometer into the roast, and let it rest until the internal temperature reaches a minimum of 127°F but no more than 145°F. The resting time can vary between 10 to 30 minutes.
- Cut the roast into thin slices and serve it alongside some mashed potatoes and vegetables.