Posted: 11/26/2008 4:28:10 PM EDT
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For tomorrow's Thanksgiving feast, I will be cooking 4 small elk rump roasts. Their weights are 1.44, 1.49, 1.70, and 1.77 pounds.
I have very recently realized that I have no real idea how to cook them, beyond the basic notion of "low heat, short time." I am told that elk are simply big deer, if that information is of any use. Could someone please throw this ArfBrother a lifeline? I hope to roast them. Oven temperature? Time? Internal temperature? Liquid or no? Spices to use or to avoid? Any advice offered will be gratefully accepted. |
| Well... I have no idea what the recomended internal temperature of elk is. Regular roasts are like 145. Chicken breast is 165. 155 oughta get your in the ballpark. 350 degrees for x number of hours until done. If it's a roast, maybe it's better to put it in a pot with some beef broth, potatoes, carrots, onions, salt and pepper and let it "roast" for a while. Since you have 3 of them, maybe you should get one of those flavor injectors and fill one up with sage/garlic, another with some store-bought stuff and another plain. Good job waiting until the last minute and asking AR15.com. I suggest heavy alcohol imbibage to cover up any potential errors. |
