Elk Roast

Discussion in 'Cooks' Corner' started by philny1, Feb 12, 2008.

  1. philny1

    philny1 Well-Known Member

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    Had a elk sirloin roast for dinner Sun, thought i'd share the recipe with ya. Will also work for venison.
    This one is a no brainer, you guys can impress your wives and girl friends.
    I let it set for awhile in some worstershire sauce--optional. In a shallow pan set roast and garnish with dried cherries and cranberries. Sprinkle a package of Lipton's Recipe Secrets Onion soup on it and I added a cup or so of red wine (can subsitute chicken broth). Loosely cover with foil, this roast was about 4#. I let it go 1½ hours at 350*. Don't overcook. I like to see the outer slices pink and more rare toward the center.
    Try it, you'll be having kind thoughts of me when ya dig in.
     
  2. kcebcj

    kcebcj Well-Known Member

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    One of my most favorite meals is deer or elk front shoulder roast cooked in a dutch oven on a wood stove here at the ranch during the winter. I don’t have any left this year but have copied your recipe down and will give it a try next winter. Am always tryin to improve my cookin skills.

    Jim
     

  3. jamaro

    jamaro Well-Known Member

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    Good Stuff.. That Onion Soup Mix can be used in so much stuff.. Thanks for sharing... Did you ever post the story???

    Jason
    The New Mexico Sportsman updated 2/6/08
     
  4. royinidaho

    royinidaho Writers Guild

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    I'm grumpy! What the odds of me ever getting an elk roast? I can't shoot, I can't hunt and am too skeer'd to poach.

    One of these days one will stumble in front of my vehicle. Geeze, I wonder if the little Sidekick has enough sectional density to do the job.:confused:
     
  5. WYO6.5-284

    WYO6.5-284 New Member

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    I love the comment, I think you have the sectional density, but calculating the wind drift and true BC could be an issue
     
  6. gamehauler

    gamehauler Well-Known Member

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    :p;):p
    I may have to send you one for the laugh.
    Thanks,
    Mike
     
  7. philny1

    philny1 Well-Known Member

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    No Respect

    If you take the time to look at this forum there is a thread expressly for humor. This thread is titled Cook's Corner and not to be taken lightly.
    Out of the goodness of my heart, I took the time to share my elk roast recipe with you guys.
    I can honestly say my cooking has always been taken seriously. Those dining on the meals I prepare never smile, joke or laugh at my table. Although I have noticed a strange look on their face as they're headin' for the door. Always figured it was graditute. I've been told more than once that it was a meal they'll never forget.
    My friends need to take more time for themselves, they're all so busy anymore especially when I mention coming over for a meal. Sometimes, I just surprise em, wait til they're there and announce "supper time". Then hurry up and lock the door!!!
    Today, I'm gonna cook some dead chicken. Anybody free, stop on in.
     
  8. biggbob

    biggbob Member

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    Nice job on the roast Phil. The wife and I have been using the Lipton onion soup on our roasts for quite a while now they work well. Our preference is the Onion Roasted Garlic. For those of you in more of a hurry you can take a frozen roast put it in your roasting pan pour 1 cup of water over top of the roast to get it wet chop up an onion pour 1 package onion soup mix on top sprinkle on some pepper and cook at 350 - 375 until desired rareness is reached takes about 3hrs depending on size of roast. The roast juice makes awsome gravy and or soup stock. I cooked one yesterday pretty darn tasty. This will work on any roast wild, beef or pork.