If someone ever offers you some elk that they have killed in the wilds of Northern New Mexico, you would be doing yourself a disservice, unless you are a vegetarian, to turn it down simply because you’re unfamiliar with it or don’t know how to cook it.
Rich, and more meat-like than our modern beef, roast elk is one of the easiest ways to prepare this wild game.
3-4 pound elk roast
1 large onion, sliced
sprinkle of red chile powder or flakes
2 tablespoons brown sugar
1 clove garlic
2 slices uncooked bacon
12 – 24 ounces of red wine
Preheat the oven to 400 degrees. Place the elk roast in a roasting pan, cover with the sliced onion Splash on a little wine and sprinkle with the spices. Lay the strips of uncooked bacon on the top so when it cooks, the bacon fat will baste the elk while it cooks.
You’re going to sear the meat in the 400-degree oven then turn it down to 350-degrees after the first hour. Then cook it for an additional 1 ½ hour to 2 hours depending on the size of the roast.
When done, turn the meat out onto a plate and let it rest while you make the gravy. Pour the rest of the wine into the roasting pan and with medium heat under it, reduce the wine, spices, bacon fat and elk juices into a delicious gravy to cover the meat with before serving.