This quick recipe for wild game roast may set off your smoke alarm.
This recipe is very similar to how we cooked our prime rib at Christmas. This was always a fantastic show-stopper, so why not do it with an elk roast? This butter blend has a variety of flavors, including parsley, oregano, and rosemary. It also contains garlic, salt, and pepper. You can substitute a clove of minced garlic for dried minced garlic if you do not have it. Watch the roast as it bakes, and remove it when it reaches 140 degrees.
Allow the roast to rest for 10 minutes before slicing and serving. This will ensure you get a perfect medium-rare when you do.
Elk Top Sirloin Roast, 1 1/2 to 2 lbs
Softened butter, four tablespoons of unsalted
1 tsp of parsley
Oregano, 1 tsp
1 tsp minced dried garlic
Half a teaspoon of kosher salt
Half a teaspoon of rosemary
Black pepper, 1/2 tsp
Combine the unsalted butter with the rosemary, minced garlic, parsley, and oregano in a small bowl. Add salt and pepper. Rub the butter mixture over the elk and allow it to sit for 30 minutes.
Preheat the oven to 425°.
A medium-heat ovenproof skillet should be heated. Once the skillet is heated, add the roast and sear it for 2 minutes on each side. Then, remove the skillet from heat and put it in the oven. Bake for 20 minutes or until the temperature inside reaches 140 degrees. Let the baked goods rest in the range for 10 minutes.
Serve the roast by cutting it against the grain.