Elk Roast for Christmas Dinner

Guy Miner

Master Loader
Apr 6, 2006
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734
Seared the elk roast in a hot skillet with butter, garlic, onion, salt, pepper, thyme and rosemary. After searing it, all of that and a bit of red wine went into a zip lock bag and into the sous vide immersion cooker. Trying 130 degrees for four hours...

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The house smells so good after searing in the hot skillet!

It's about the last big piece of meat left from the 2016 cow elk I shot here in Washington:

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Merry Christmas All

Guy
 
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