Bacon-Wrapped Elk Roast
There's no better way to impress dinner guests than serving up a delicious roast elk, and there's no better way to make it even more decadent than by wrapping it in bacon.
Servings: 6
Calories: 624kcal
Ingredients
- 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
Instructions
- 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.
Notes
For more step-by-step pictures, see the instructions in the post.