Herb Roasted Elk Strip Loin - Ethnic Foods R Us

For wild game meat lovers, it just doesn’t get any better than this Herb Roasted Elk Strip Loin. The gamey elk meat, set up with the herbs and complimented by and juiced with beer … wow!

(Photo Attributed to Author: Amadscientist)

Herb Roasted Elk Strip Loin Recipe-

Ingredients:

4 lb. elk strip loin roast
1 large white or yellow onion, peeled and sliced
1 tsp. onion powder
1 tbsp. garlic powder
¹⁄₂ cup Sriracha hot chili sauce
2 tbsp. dark brown sugar
4 large cloves garlic, peeled and quartered lengthwise
1/4 cup dark mushroom flavored soy sauce
1 tsp. each of dried oregano, thyme, basil, cilantro and sage
freshly ground coarse sea salt and black peppercorns, to taste
16 – 24 oz. dark stout beer (I like Guinness for this recipe)

Directions:

Preheat your oven to 350 degrees Fahrenheit.
In a small mixing bowl, combine the garlic and onion powders, all the herbs, and the brown sugar; then pour in and mix together with the chili sauce, soy sauce, and 4 oz. of the beer. Once blended into a seasoning sauce mixture, grind in the sea salt and black pepper to your tastes.
Place the strip loin on a working surface and, using a sharp paring knife, cut 16 slits into the top surface, evenly spaced apart.
Place the loin in a suitably sized roasting pan; Pour the seasoning sauce over the loin, and rub it into the flesh well, all over.
Now insert the quartered garlic slices into the 16 slits you cut. You want the garlic well lodged, at least 2/3 buried into the meat, so deepen/widen the cuts if necessary.
Now pour 12 oz. more of the beer into the pan, lay the onion slices on top of the loin, and place into the oven.
Bake for 3½-4 hours, basting often with the seasoned sauce/beer/meat juices in the pan. If the liquid gets low, add more beer.
When the meat is fork tender, remove from the oven, baste the loin once more, and allow to cool and “set up” for about 10 minutes before carving slices to serve.
Serve your Herb Roasted Elk Strip Loin while still nice and warm. Put the cooking juices into a gravy boat and set on the table for people to pour over their meat servings. This entree goes great with Roasted Garlic Mashed Potatoes, any favorite veggie side dish, and my personal favorites? Bleu Cheese Pecan Corn on the Cob, and Monster Macaroni and Cheese!
And Herb Roasted Elk Strip Loin leftovers makes for wonderful sandwich meat, too.