If you have never experienced an elk roast that has been baked in a blanket of bacon, you are in for a treat today!
I have made plenty of roasts in my time. Probably hundreds, if I am being honest, and I think this might be the first one of its kind for me.
I’ve done the whole bacon-wrapped backstraps and bacon-wrapped filets, but for a roast, this is a first for me.
So, give this elk roast recipe a try, and let me know what you think.
Elk Roast Ingredients
One large Elk Roast. If you have the time and inclination, trimming the roast to be relatively uniform can give it a tidy appearance, but don’t spend too much time on it. I’d focus on getting rid of as much silver skin as possible.
Salt and pepper. Yes, that is all we will be using to season the roast. We are trying to keep the seasonings to a minimum and let the bacon do the flavoring. I will say, though, that if you add a little onion powder or onion flakes to the mix, it does give off a pretty unique flavor.
Thick-cut bacon. The bacon will serve as a protective insulator to keep the meat moist and flavorful. Plus, using thick-cut bacon, rather than regular cut, will ensure that the bacon doesn’t end up burnt.
Elk Roast Recipe Instructions
1. Trim the roast
The first step is to trim your roast. While this isn’t necessary for all roasts, it does help things cook evenly and allows the bacon to wrap nicely around the meat.
Pro tip: Select an elk roast that the bacon can fully wrap around and overlap slightly.
2. Apply the dry rub.
Combine your salt and pepper in a small bowl and use it to thoroughly coat your elk roast. At this point, I like to leave it on the counter to come to room temperature. But no more than 30 minutes total.
3. Wrap in Bacon.
Once you are ready to wrap the elk meat, lay out the bacon strips, slightly overlapping each one for the length of your roast. Then, you’ll position it on top and wrap the bacon around it.
Top tip: Ensure the entire roast is wrapped nice and snug in the bacon.
4. Bake the elk roast.
Place the roast in a lightly oiled 12″ large skillet, with the bacon seam side down.
Bake in a preheated 250°F oven for 30 minutes, then turn up the heat to 450°F and continue cooking until the *internal temperature reaches 145°F.
This took my roast exactly 45 minutes; however, all ovens cook differently, so I strongly recommend checking the internal temperature with an instant thermometer and adjusting your cooking time accordingly.
Pro tip: A wireless meat thermometer would come in handy for this wild game recipe!
5. Allow for proper rest time.
Just like a steak, you’ll want to give your roast a chance to allow the juices to distribute back throughout the meat. 20 minutes is generally enough time, and if you wish, you can always loosely tent with foil.
Elk Roast cooking tips
Cook your roast to just the right temperature.
Since we are depending on the bacon and natural juices of the roast to keep the meat tender, it is imperative that we don’t overcook this roast.
I highly suggest checking out this temperature guide from the USDA to ensure you are cooking your wild elk recipe to the correct temperature.
Remember, the temperature of the meat will continue to rise a few degrees, even after removing it from the oven.
Pivot to a slow cooker crock pot.
If you prefer, you could certainly cook this in a crock pot or dutch oven. The one concern that you would want to watch out for is the bacon not crisping up.
A better alternative might be to skip the bacon part and cook the game meat in beef broth.
This would actually be a great alternative recipe for larger roasts and neck roasts with a lot of sinew that needs time to cook down. I actually love using elk roasts in my stew recipes.
Marinate ahead of time
Store leftovers in an airtight container in the fridge for up to 4 days. Then, just reheat on low heat in the oven until warmed through.
We love the flavor this recipe gives off the next day. And I am sure you will, too!
Why did we wrap our roast in bacon?
Well, quite frankly, everything is better with bacon, am I right? Check out this meatloaf for proof.
In all seriousness, wrapping the roast in bacon actually helps lock in juices and keeps the roast from drying out.
Unless were are intentionally drying it out to make elk jerky, in which case, go for it.
Not to mention the incredible flavor it adds! If you like unique recipes like this, you’ll want to check out my pikes peak roast next. It is a treat!
What is the best roast to use for this recipe?
We used a sirloin tip roast; well, actually, I believe it was half of a sirloin tip roast, but honestly, any roast from the hind quarters should be fine.
I do not suggest using this method for a front shoulder or neck roast, as you will need to cook those in liquid to keep them tender.
Basically, stay away from cuts that have a lot of connective tissue, and you should be fine.
Enjoy your delicious elk roast.
Well, I do hope that you enjoy this recipe. It has quickly become one of our favorites, mostly because of the bacon. It really is a great way to add uniqueness to your dinner tonight!
I mean, the presentation alone makes the whole process worth it.
Just remember to keep the bacon tightly wrapped and cook it just until it’s done and no more.
Bacon-Wrapped Elk Roast
- 1 teaspoon of olive oil
- 2 pound elk roast
- 1 tablespoon of salt
- 1/2 teaspoon of ground black pepper
- 1 pound of thick-cut bacon
- Trim the roast of any silver skin.
- Coat the roast with the salt and pepper, making sure to cover all sides. Then let it come to room temperature for about a half hour.
- Preheat your oven to 250°F.
- Lay out the bacon strips, slightly overlapping each one for the length of your roast. Then, lay the roast on top of the bacon and tightly wrap the bacon around it. This will help keep the roast moist and give it extra flavor.
- Lightly oil a skillet and place the roast, with the bacon overlap side facing down.
- Bake the roast for 30 minutes, then increase the oven temperature to 450°F and cook for another 45 minutes or until the internal temperature has reached about 145°F.
- Once the roast is done, remove it from the oven and allow it to rest for 20 minutes. If you want, you can tent the roast with foil to keep it warm while it rests.