Here’s just another quick wild game roast recipe that just might set off your smoke detector.
This recipe is similar to how we used to prepare our prime rib for Christmas dinner. It was always a show stopper so I figured why not do the same thing with a beautiful elk roast. The butter blend is packed full of flavors that include parsley, oregano, rosemary, garlic, salt and pepper. If you don’t have dried minced garlic simply substitute with a minced clove of garlic. Keep an eye on the roast while it’s baking and be sure to remove it from the oven when the internal temperature hits 140 degrees.
Let the roast rest for ten minutes to ensure that you have a perfect medium rare when you slice and serve.
Roasted Elk Top Sirloin
- 1 1/2 - 2 lbs Elk, Top Sirloin Roast
- 4 tbsp unsalted butter, softened
- 1 tsp parsley
- 1 tsp oregano
- 1 tsp dried minced garlic
- 1/2 tsp kosher salt
- 1/2 tsp rosemary
- 1/2 tsp black pepper
- In a small bowl, combine the unsalted butter with the parsley, oregano, minced garlic, rosemary, salt and pepper. Rub the entire elk roast with the butter mixture and let sit for 30 minutes.
- Preheat the oven to 425 degrees.
- Heat an ovenproof skillet over medium heat. When the skillet is hot, carefully add the roast to the skillet and sear for about 2 minutes per side or a total of 8 minutes. Remove the skillet from the heat and place into the oven. Bake for 20 minutes or until the internal temperature reaches 140 degrees. Remove from the oven and let rest for 10 minutes.
- Slice the roast against the grain and serve.