April 2023 - 13

WILD KITCHEN
(Photo by Holly A. Heyser)
Reverse seared elk roast
If you are looking for a foolproof elk
roast recipe, you've found it. The secret is
to reverse sear the roast slowly, then finish
it over high heat. This method works with
any large roast, not just elk. Beef, moose,
deer, sheep and other large animals will
work.
This recipe deals with hind leg roasts,
not front shoulder. The reason is you will
Ingredients
5 pounds elk roast or other large roast
2 tablespoons olive oil
Salt
2 tablespoons cracked black pepper
2 tablespoons ground cumin
1 tablespoon ground coriander (optional)
want to eat this roast rare-to-medium, like
roast beef. To do that you need big muscle
groups largely free of connective tissue.
A major problem people have with
large roasts is the black-and-blue effect
where the outside is well-browned and
pretty, but the center is raw and the outer
layers are gray and sad. The answer is to
reverse sear the roast.
Preparation
Prep time: 15 minutes
Cook time: 2 hours, 15 minutes
Serves 8 people
1. Coat the roast with oil then massage the
salt and spices into it.
2. Set your oven to 225 degrees.
3. Set the roast in the oven and insert a probe
thermometer into the thickest part. With
a roast this size you will be shooting for
an internal temperature of about 110 to
120. This could take as long as 3 hours, but
normally it takes a couple of hours.
4. When you hit that temperature, remove the
roast and sit it on a cutting board. Remove
Hank Shaw hunts and
fishes across the country,
has penned multiple wild
game cookbooks and
keeps an award-winning
food blog at honest-food.
net. His cookbooks are
available at the Game and
Fish Store.
the probe thermometer. Either increase the
heat of your oven to at least 500 degrees, or
better yet, 550. If you get up to 600, that is
too much heat.
5. Return the roast to the oven and roast for
10-15 minutes. If you've hit 600 degrees
you may only need about 6 minutes. You
are looking for a pretty, browned crust.
6. Remove the roast once again and let it sit
on a cutting board. Re-insert the thermometer,
ideally in the same hole. Let
this sit until the internal temperature hits
at least 127 degrees, and not hotter than
145. In terms of time, no less than 10
minutes and up to 30 minutes is fine. Slice
and serve.
Wyoming Wildlife | 13

https://honest-food.net/

April 2023

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