Ontario Deer Elk Farmer's Association
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Farm-raised Elk Loin Roast

Farm-raised Elk Loin RoastIngredients

  • 1-1/3 lbs (600 gms) farm-raised elk loin roast
  • 1 tbsp (15 ml) Olive oil
  • 1/2 cup (125 ml) dry red wine
  • Salt and pepper
  • Chopped fresh parsley or chives

Preparation

Preheat oven to 425° F (215° C). Heat oil in large ovenproof skillet. Brown loin roast on each side and place (uncovered) in oven. Reduce oven temperature to 350° F (180° C) and roast 12-15 minutes, but do not overcook.

Remove loin from skillet, set aside and keep warm. Pour wine into skillet, reduce by 1/2 to 2/3 and season with salt and pepper to taste.

Slice loin and serve with sliced mushrooms or oyster mushrooms, seasonal vegetable and potatoes.

Variation

Add 1 tbsp (15 ml) pink peppercorns to wine, stir until it boils, then add 2-3 tbsp (30 - 45 ml) cream. Warm but do not boil and season with freshly ground pepper to taste.

 
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