Elk Denver Roast
 Marinade
Serves four to six
- 1 cup blackberry merlot or red wine
- ¼ cup oyster sauce
- ½ cup oil or melted butter
- 3 cloves crushed garlic
- 3-5 lbs elk Denver Roast
- Club House brand La Grill roasted garlic and
peppers
Preparation
Mix marinade ingredients together.
Inject marinating liquid into meat and then liberally
coat with Club House brand La Grill roasted garlic
and peppers (or spices of your choice). Rub marinade.
Allow roast to rest a few hours.
Sear roast to seal juices in. Cover
entire top of roast with strips of bacon to prevent
meat from becoming dry. Cover roaster. Keep lots
of marinating liquid in roaster pan.
Cook at 325° F (163 °C)
for about 45 minutes. When internal temperature reaches
135° F (57 °C), the meat should be medium
rare. Allow meat to rest for ten minutes before slicing.
Continually add basting juices to meat after slicing.
Do not allow meat to dry out.
|
