top of page
Elk Roast Gravy

8 Servings 

  1.  Cut 10 deep slits in roast; place a  a small garlic clove  in each slit.

  2. Pierce roast in several places with a meat fork.

  3. Combine rosemary, 1 tsp. onion powder, garlic powder and thyme; rub over entire roast.

  4. Cover and refrigerate for 2 hours.

  5. Add 2 inch of water to a roasting pan.

  6. Place the roast, carrots and onions in pan.

  7. Cover and bake at 325 degrees for 2 1/2 to 3 hours or until a meat thermometer reads 160 degrees.

  8. Remove meat and vegetables to a serving platter; keep warm.

  9. Strain drippings into a measuring cup.

  10. In a saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder.

  11. Combine cornstarch and cold water until smooth; stir into drippings.

  12. Bring to a boil; cook and stir for 2 minutes or until thickened.

  13. Serve with roast. 


1 elk roast (3 to 4 lbs.)

2 T. butter

10 whole garlic cloves, peeled

2 tsp. dried rosemary, crushed

12  tsp. onion powder, divided

1 tsp. garlic powder

1 tsp. dried thyme

7 med. carrots, quartered

5 sm. onions, quartered

1 T. beef bouillon granules

1 tsp. browning sauce

2 T. cornstarch

3 T. cold water


bottom of page