Elk Roast Recipe

by Kim
(Montana)

(This recipe is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)

4-5 lb. roast
1 tsp. salt
1/2 tsp. pepper
2 lemons, sliced
2 Tbsp. instant minced onion
2 Tbsp. Worcestershire sauce
4 slices bacon

Remove all fat from venison roast. Place in a roasting pan and rub with salt and pepper. Sprinkle onion and Worcestershire sauce over roast. Cover roast with bacon and lemon. Roast covered, at 325EF for about 4 hours until tender (meat thermometer should read at least 160ºF). Add a small amount of hot water, if needed.

Serves 8 to 10.