ELK (MOOSE) INSIDE ROUND ROAST
Roast elk is one of the most prized delicacies in Nordic cuisine. A juicy and flavourful roast is easy to achieve—as long as you follow a few simple guidelines.
Elk meat is lean yet rich in deep, full-bodied flavour, making it perfect for festive meals or any special occasion that leaves a lasting impression on every diner’s palate.
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Ingredients
elk inside round
salt
pepper
Take the elk inside round out of the refrigerator at least one hour before cooking and season it with salt and pepper.
Preheat the oven to 125°C.
Insert a meat thermometer into the thickest part of the roast and cover the dish with foil. Cook in the oven until the internal temperature reaches 55°C for rare, 60°C for medium, or 65°C for well done.
Remove the foil halfway through cooking so the meat develops a nice browned surface. Let the meat rest for at least 15 minutes before serving.
SERVING SUGGESTIONS
Elk (moose) roast with mushrooms
Elk (moose) roast with beetroots and oven roasted potatos
Elk (moose) roast, brussels sprouts, mushrooms with and red wine sauce
Elk (moose) roast
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