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 Wild Meat Recipe

Cooking Elk Roasts*

Because elk meat is so lean, you have to be a little more careful to avoid drying it out. Until you are familiar with the way elk cooks, it is easier to decide beforehand what sort of results you are after.

For those wishing to have their roast rare, pink or just off pink use the FAST METHOD where the meat is cooked very quickly and then left to rest to complete cooking. Top round, sirloin tip, bottom round or eye of round are the best cuts for quick cooking, being finer grained.

If you prefer your roast cooked slowly, and almost melting to pieces, then use the SLOW METHOD. This is an especially good way to cook shoulder roasts, chuck roast, or brisket, also work well. Lots of flavourful gravy is the bonus from this method.

FAST METHOD - Sear all sides of the roast in a lightly oil coated frying pan. Place in a roasting pan with excess oil poured over and place the roast in a very hot oven, 450' for 10 to 14 minutes per lb. Brown the roast all over. Then rest the meat in a low temperature oven for at least 20 minutes - larger roasts will need correspondingly longer to rest until desired pinkness is reached. Use the meat thermometer beef settings for your preferred level of doneness. Rare or medium rare is best.

SLOW METHOD - Good for the tough cuts from the arm or chuck. Make several deep slits in the roast and press some liquid or some non-elk fat into the holes. This can be butter, margarine, pork drippings, etc. The extra liquid penetrates the meat as it cooks, but comes out and can easily be skimmed off the gravy. Brown the meat all over to seal, add a little liquid, and roast at 200' in covered dish for a minimum of 45 minutes per lb. plus 45 minutes. Like most slow cooked dishes, the longer and slower, the better. Baste frequently with the liquid, which can be water, beer, orange juice, wine, etc., and will produce superb flavored gravy. Shred the meat or simply apply pressure downward with your covered fist and it will spread apart. Also known as the "machaca" method.

Elk Roast with Orange, Cranberry

2 cups cranberries
1 cup orange juice
1/2 cup packed brown sugar
1 pack of onion soup mix
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds elk roast or beef rump roast or moose
6 slices bacon


         In a bowl large enough to hold the elk roast, stir together the cranberries, orange juice, brown sugar, onion soup mix, garlic, salt and pepper. Place the elk in the marinade, cover, and refrigerate overnight, turning once.

         Preheat the oven to 350 degrees.

         For Slow Cooker cook for 8 to 10 hours or until tender depending on your taste.

         Transfer the elk to a roasting pan and pour the marinade into a saucepan. Lay the strips of bacon over the elk and roast until a meat thermometer reads 136 degrees.

         Bring the marinade to a boil over medium heat. Reduce the heat to medium-low and simmer until the sauce is very thick, stirring often to prevent scorching. Transfer the cranberry sauce to a serving dish. Transfer the elk to a cutting board and let rest for 10 minutes before slicing. Discard the bacon. Serve with the cranberry sauce on the side.

         Serves: 8

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