Garlic Butter Elk Roast

Ingredients

• 3 to 4 lb elk roast

• Salt

• Pepper

• Garlic powder

• Olive, avocado, or vegetable oil

• Bacon grease (optional)

• 1 large onion, diced

• 1 stick softened butter

• 3 to 4 garlic cloves

• 2 to 3 sprigs of fresh rosemary

• Beef broth

Directions

1. Let the roast rest at room temperature for a few hours. Before preparing, pat the roast dry to help the rub better adhere to the meat.

2. In a small bowl, combine salt, pepper, garlic, and any other additional spices you may typically use. Once combined, liberally spread the rub onto all surfaces of the roast. Once covered set the roast aside and prepare your pan for searing.

3. In a large skillet, add a small amount of olive oil and heat over medium heat until the oil begins to lightly bubble. Once the oil is heated, add the roast to the pan and sear on all sides for four to five minutes or until browned and slightly crispy. Once the roast is seared completely remove it and add to your roasting dish.

4. While the remaining oil is still hot, add diced onions and cook over medium heat. Once the onions are well browned and turning somewhat translucent it’s time. Add just enough beef broth to the skillet to deglaze all of the stuck-on bits. Finally, add the cooked onions to the roasting dish and arrange around the roast.

5. Preheat oven to 325°.

6. Combine a stick of butter, three to four minced garlic cloves, two to three minced sprigs of rosemary, and salt and pepper. Using a fork, mash all of the ingredients together in a bowl.

7. Apply garlic and herb butter heavily to the top and sides of the elk roast. I don’t worry about the bottom side of the roast, but will ensure I get the top and all of the remaining sides. Lastly, it’s time to add just enough beef broth to the dish to cover the bottom.

8. Once the oven is preheated, it’s time to toss the roast in, uncovered. Set the timer for 2.5 hours and check the roast every 45 minutes or so, adding both as necessary.

9. After the roast has completed cooking, remove it from the oven and transfer to a cutting board. Once on the cutting board, cover the roast in tinfoil and let it rest for 15 to 20 minutes.