Elk Sirloin Roast approx 4lbs
Elk Sirloin tip roast. Approximately 4 lbs.
If you've had a successful hunt and your freezer is stuffed full with a few hundred pounds of steaks, roasts, and ground elk. you're in luck, Congratulations! But for those of us who haven't gone hunting we can still enjoy the taste of this healthy, lean meat. Sayersbrook has elk meat with NO hormones, NO antibiotics, NO steroids or any other chemicals added. Just all natural, delicious cuts of lean elk meat.
How to cook an elk roast:
Use a marinade and place all ingredients in a ziplock bag with the roast and marinate for a couple of hours or over night. Remove roast from refrigerator one hour before serving to bring meat to room temperature for more even cooking.
You can use a Marinade (below):
- ½ cup olive oil
- Juice of one lemon
- ¼ cup low sodium soy sauce
- ¼ cup Teriyaki sauce
- 2 T. Worcestershire sauce
- 2 t. fresh or crushed garlic
- Lemon pepper
- Salt to taste
Preheat oven to 325°, place roast in pan and place on upper oven rack. Cook for 25 minutes per lb for medium or approximately 50 to 60 minutes. Elk should be cooked to no more than 130-140 degrees Fahrenheit of internal temperature. At 150 degrees the meat starts to dry out because of its lack of fat. The use of a meat thermometer is the best way to determine when the meat has reached the desired degree of doneness.
An elk roast is fine without a marinade as well, just sprinkle with salt and pepper and some garlic and put in the oven.
Chef John McGannon of www.wildeats.com can cook anything. Today, he's cooking Elk Sirloin with a Bourbon Pan Sauce that's loaded with sweet onions, a touch of Dijon mustard and butter, of course. This recipe works with any hunk of meat, but it's especially good with lean, antlered game. From The Sporting Chef TV show on Sportsman Channel.
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