Merlot and Rosemary Elk Roast
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Serves: 8
 
Ingredients
  • 1 elk roast, about 3 - 4 lbs
  • 4 cloves garlic, minced
  • 1 teaspoon dried powdered rosemary (or finely minced fresh)
  • 2 teaspoons course sea salt
  • 1 teaspoon freshly ground black pepper
  • extra virgin olive oil
  • 1 cup merlot
Preparation Instructions
  1. Preheat your oven to 325˚.
  2. In a small bowl combine the garlic, rosemary, salt and pepper. Add just enough olive oil to make a slightly runny paste. Smear this all over the roast.
  3. Heat a oven safe skillet, I use cast iron, over high heat on the stove. Once hot, add the roast and brown on all sides.
  4. Once the roast is nicely browned, place the skillet in the oven and pour the merlot over the roast. Close the oven and cook until a meat thermometer inserted in the center reads 130˚ for medium-rare, about 45 minutes or an hour.
  5. Allow the roast to rest about 10-15 minutes before carving.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/05/merlot-and-rosemary-elk-roast/