ROASTED ELK

1. 1

   Rub the elk roast with salt and pepper.

2. 2

   Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees.

3. 3

   While the elk is roasting, periodically, baste the roast with the rendered duck fat to maintain the moisture.

4. 4

   Let roast cook until an inserted meat thermometer reads 155 degrees.

5. 5

   Let the roast rest for 10 minutes before slicing and serving.

No additional tips available.