Because elk meat is so lean, you have to be a little more careful to avoid drying it out. Until you are familiar with the way elk cooks, it is easier to decide beforehand what sort of results you are after. For those wishing to have their roast rare, pink or just off pink use the FAST METHOD where the meat is cooked very quickly and then left to rest to complete cooking. This is the best method for cuts in the saddle area, such as loins. If you prefer your roast cooked slowly, and almost melting to pieces, then use the SLOW METHOD. This is an especially good way to cook shoulder roast, but may also be used with sirloin or loin cuts.

FAST METHOD: Brown the meat all over. Place in a pan with excess fat/oil poured over and place the roast in a very hot oven, 450 degrees for 10 to 14 minutes per pound. Then rest the meat in a low temperature oven for at least 20 minutes, until desired pinkness is reached.

SLOW METHOD: Make several deep slits in the roast and press some fat into the holes. This can be butter, margarine, drippings, etc. The fat penetrates the meat as it cooks, but comes out and can easily be skimmed off the gravy.

Brown the meat all over to seal, add a little liquid, and roast at 200 degrees in covered dish for a minimum of 45 minutes per pound plus another 45 minutes. Like most slow cooked dishes, the longer and slower, the better. Baste frequently with the liquid, which can be water, beer, orange juice, wine, etc, and will produce superb flavored gravy.