Garlic and Rosemary Elk Rack
Ingredients
- Elk Rack, 2 to 3 lbs
- Marinade:
- Dry red wine, 1 1/2 cups
- Brown sugar, 1/2 cup packed
- Garlic, 4 or 5 cloves, crushed
- Rosemary sprigs, 1/2 cup fresh, cut in 1-inch pieces
- Ground Pepper, 1/2 tsp
Cooking Method
- Combine all marinade ingredients in a bowl.
- Stir to dissolve sugar.
- Place roast in sealable bag.
- Pour the marinade mixture in bag, seal and turn to coat roast.
- Refrigerate elk roast several hours or overnight, turning bag occasionally.
- Preheat oven to 400 degrees.
- Drain and reserve liquid.
- Wrap bones in foil so they don't burn, then sear and brown the roast rack in a skillet in hot oil.
- Roast elk in a roasting pan, basting with reserved liquid every 10 minutes.
- Roasts should only be cooked rare to medium when done this way (see more about cooking elk and venison.)
- Use a thermometer to check doneness of roast. Remove from oven when temp reads 5 degrees below desired temperature.
- Rare: 130 to 135 degrees F
- Medium Rare: 135 to 140 degrees F
- Tent the meat for 10 minutes after removing it from the oven. The internal temperature will rise 5 to 10 degrees in the tenting process.
- Cut the elk rack between the bones and serve.
With Permission: Eramosa Elk Country Store
