Smoked Elk Roast

Smoked Elk Roast

Posted In: The Reward

Posted By: Chef Bradley (April 10, 2016)

This is one of those recipes that you're going to want to make all the time because it's so simple to get perfect results.  We've taken an Elk Backstrap Roast, wrapped it in Bacon and put a Mushroom Duxelle in between to take it to the next level.  Pair it with a smoker with a meat thermometer attached and this recipe is done to perfection in only a few hours.  

What you Need:

  • 1 Elk Backstrap Roast
  • 1/2 Cup Onions or Shallots Chopped
  • 1 Cup Mushroom Chopped (We used button mushrooms)
  • 2 Cloves Garlic
  • Chopped Parsley
  • 3 TBSP Butter
  • 6 Slices of Bacon (Don't use thick cut)
  • 1 Cup of Pre-Soaked Wood Chips
  • Salt and Pepper to taste

Watch the Video:

The Duxelle (15 Minutes):

A Duxelle is really just a fancy French word for sautéed mushrooms an onions.  We kept it simple and slightly under cooked so it wouldn't get soggy after bacon fat rendering through it while the roast smokes.  Make it your own by adding cream or a sugar rich alcohol.

  1. Slowly melt the butter in a skillet.  Don't heat too fast, you don't want to burn the butter
  2. Add the mushrooms and let the mushrooms 'release', usually 4 to 5 minutes, stir frequently
  3. Add the onions/shallots and let them get to know the mushrooms for a while 4 to 5 minutes
  4. Don't forget to keep stirring
  5. Press the garlic and keep stirring for 2 to 3 more minutes. Over caramelized Garlic will get bitter
  6. Take Off heat and add the parsley

The Roast (3 to 5 minutes):

When we butcher out elk, we like to keep the backstraps in steaks.  This gives us the ability to do recipes like this, and you can always cut it into steaks later.

  1. Take the roast and season on both sides
  2. Take the duxelle and pile on top of the roast
  3. Take the bacon and bacon braided it
  4. Put on top
  5. The fat will render out, mix with duxelle and infuse with the meat

The Cooking (about a 60 min):

We used Cherry wood in our smoking, but feel free to use an fruit wood or hickory, or a mix of the two.  

  1. Have your smoker pre-heated to 225°
  2. Add the chips to your smoker just before putting on the meat
  3. Place Roast on the middle rack and cook to temperature
  4. 60 Minutes for Medium Rare (Pulled at 135°)
  5. Rest for 10 minutes

The Plating:

Slice around 1 inch thick and serve with something hearty like a baked potato and something green

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