Welcome to a straightforward recipe for how to cook elk roast in the oven. If you're keen on bringing out the natural, savory flavors of elk without unnecessary fuss, you're in the right place. This recipe for oven-roasted Elk Rib Roast, focuses on simplicity, featuring a prime cut slow-roasted to perfection.
Oven Roasted Elk Rib Roast
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Category
Elk
Cuisine
American
Author:
Sarah Knight
Servings
2
Prep Time
45 minutes
Cook Time
1 hour
Get ready for tender and juicy slices that showcase the rich taste that sets elk meat apart. No frills, just a straightforward guide to turning an elk rib roast into a delicious centerpiece for your meal. Let's get those ovens preheated and dive in.
Ingredients
-
Elk Rib Roast
-
Lard for searing
-
salt and pepper to taste
-
optional aromatics for roasting
Directions
Take out of the fridge about forty-five minutes before searing. Salt generously all over and let rest on a plate or tray.
Preheat the oven to 325°F.
- You can sear it in a stainless steel pan or an enamelled Dutch oven using a high-heat animal-based fat like tallow or lard.
Sear your elk roast on medium-high, on all of the sides. We’re looking for golden caramelized brown, not dark brown.
- Pro Tip: Add aromatics to the bottom of your crock for more flavor, like garlic, herbs and onion. Juices will drip on them and create a steaming effect.
Once seared sufficiently on all sides, you can place the roast in your Dutch oven, meat side up, resting on the bones. And cover. Put in the oven for about 25 minutes at this stage- once the internal temp has reached 125-130 you can take the lid off. And finish for about 10-12 minutes uncovered.
- Let your Rib Rack rest for 10-12 minutes at room temperature. You can leave it in the crock at this stage.
- Slice in between the bones (holding the bones for leverage), with long strokes so as not to leave sawing knife marks across your meat.
Enjoy with your favorite sides.
