<< Back1 elk roast (3 to 4 lbs.)2 T. butter10 whole garlic cloves, peeled2 tsp. dried rosemary, crushed12 tsp. onion powder, divided1 tsp. garlic powder1 tsp. dried thyme7 med. carrots, quartered5 sm. onions, quartered1 T. beef bouillon granules1 tsp. browning sauce2 T. cornstarch3 T. cold water Cut 10 deep slits in roast; place a a small slice of butter and a garlic clove in each slit. Pierce roast in several places with a meat fork. Combine rosemary, 1 tsp. onion powder, garlic powder and thyme; rub over entire roast. Cover and refrigerate for 2 hours. Add 2 inch of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325 degrees for 2 2 to 3 hours or until a meat thermometer reads 160 degrees. Remove meat and vegetables to a serving platter; keep warm. Strain drippings into a measuring cup. In a saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.
Elk Roast and Gravy
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