• Directions

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    1. Brine elk roast in 4 cups of water with 1 tbsp of salt for 1 to 2 hours.
    2. Remove roast from brine, pat dry and place on baking sheet.
    3. Combine ground coffee, chili powder, black pepper, smoked paprika, and ginger in a bowl and mix.
    4. Coat roast with 2 tbsp olive oil and rub evenly. Coat roast with rub mixture liberally. Let roast rest for 2 hours at room temperature.
    5. Preheat oven to 500 degrees.
    6. Slice up onions and line the bottom of an oiled shallow baking pan with onion slices. Place elk roast on top of the onions and, once at temperature, place roast on center rack of oven for 25 minutes.
    7. On a prepared indirect heat grill that is approx. 350 degrees, place the seared roast to finish. Top the roast with some of the onions from the baking pan. Save the drippings from pan to be used in sauce.
    8. The roast should require about 10 minutes per pound of cooking time. Be sure to rotate the roast halfway through. Use a meat thermometer to monitor temps. Ideal medium rare should be removed from heat at 135 degrees.
    9. When the roast reaches your desired temperature, remove roast from grill and place on a cutting board. Wrap with foil for 15 minutes to allow roast to rest before carving.
    10. Madeira Sauce

    11. Pour pan drippings, about 1 tsp worth, into skillet over medium high heat. If drippings weren’t reserved, use 1 tsp olive oil.
    12. Add minced shallots to skillet and stir.
    13. Pour madeira wine into skilled and cook for additional minute.
    14. Add beef broth and bring skillet to a rolling boil, allow sauce to reduce by 1/2, then bring heat down to a simmer.
    15. Combine 2 tsp melted butter with 1 tsp flour and stir into sauce. Allow sauce to cook for up to 2 minutes, until mixture thickens. then remove from heat.
    16. Stir in remaining tsp of butter and serve over meat. Garnish with chopped parsley.