This venison filet preparation is just wild enough that it may become your new favorite!

Not much beats an excellent roast. While no recipe may ever quite shine a light to Mom’s.. This roast elk loin with root vegetables recipe may be good enough to share with friends and family!

Chef Cuco, revered Head Chef at Piazza Bella in Chicago Illinois – puts together the perfect Sunday dinner! A roasted elk loin with some delicious root vegetables – carrot, parsnips, turnips and celery root! He also prepares a savory escarole to go along with this well balanced meal.

Nutritious and delicious – We could eat this every day of the week!

Yum! 

You can find the full recipe below

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Watch a short video featuring Chef Cuco preparing this Elk Roast.  

From our SMART Tips & Tricks – Wild Game in the Kitchen series on YouTube! Be sure to subscribe so you can be notified anytime we add a new wild game recipe or video! 

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Garlic & Herb Rubbed Elk Roast with Root Vegetables & Escarole  

Print This Recipe

Prep Time: 30-minutes | Cook Time: 45-minutes | Total Time: 1 hour, 15-minutes 

Serves: 4 

Ingredients 

For the Elk Roast 

• 1 ½ lbs. Elk Loin 
• 6 Cloves of Garlic (Diced) 
• ½ Cup Rosemary, discard stems 
• 3 Tablespoons thyme, discard stems 
• Kosher Salt 
• Black Pepper 
• 1 Tablespoon of Olive Oil 

For the Escarole 

• 8 oz. Escarole (Blanched) 
• 2 Tablespoons of Olive Oil 
• 6 Cloves of Garlic (Chopped) 
• Kosher Salt 
• Black Pepper 

For the Roasted Vegetables 

• 1 lbs. Carrots (Chopped approx. 1 ½ inch pieces) 
• 2-3 Turnips (Chopped approx. 1 ½ inch cubes) 
• 2 Parsnips (Chopped approx. 1 ½ inch cubes) 
• 1 Celery Root (Chopped approx. 1 ½ inch pieces) 
• 3 Tablespoons of Olive Oil 
• ½ teaspoon salt 
• ½ teaspoon black pepper 
• Optional: 1-2 teaspoons of your favorite seasonings 

Method 

Roasting your vegetables 

1. Preheat your oven to 425 degrees 
2. Line large cooking sheet(s) with aluminum foil 
3. Mix your chopped vegetables together with your olive oil in a large mixing bowl 
4. Spread vegetables out evenly across your cooking sheet(s) 
5. Roast in the oven for 40-minutes, flipping halfway – check with a fork if tender 
6. Sprinkle with salt, black pepper, and any additional seasonings to taste 
7. Keep & serve warm 

Cooking your Elk 

1. Preheat your oven to 350 degrees  
2. Use kosher salt & black pepper to prepare your raw elk loin 
3. Coat & rub your elk loin with your chopped garlic, thyme, and rosemary mixture 
4. Optional: Let sit overnight in the fridge for maximum yum! 
5. Pre-heat a cast iron OR sauté pan over medium-high heat – adding a tablespoon of olive oil 
6. Sear your elk loin over medium-high heat – approx. 4-5 minutes each on top and bottom  
7. Place your elk loin in the pre-heated oven and check after 15-20 minutes.
   Check with a meat thermometer to determine if your roasted elk loin is finished to your liking: 
   • Rare – AT LEAST 125 Internal Temperature 
   • Medium Rare – 135 Degrees 
   • Medium (Recommended) – 145 Degrees 
   • Medium Well – 150 Degrees 
   • Well – 160 Degrees 
8. Remove your elk loin from the oven and allow to rest for approx. 10-minutes once your desired internal cooking temperature has been met. 

Sauté your escarole 

1. Heat 2 tablespoons olive oil over medium heat in a sauté pan 
2. Add your garlic (chopped, diced, or minced are all OK) 
3. Allow the garlic to get a nice golden-brown color 
4. Add 8 oz. of blanched escarole – spread your escarole and allow oil and garlic to coat 
5. Cook quickly removing from heat after 2-3 minutes 
6. Add a pinch of salt & black pepper to taste 

Serve 

• Lay a bed of escarole, garlic & olive oil on a large serving platter.  
• Place your roasted vegetables around your bed of escarole.  
• Slice into your roasted elk loin and fan above the fresh escarole. 

Enjoy! 

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