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. |
