Elk or Venison Loin Roast

Posted July 16, 2012 by Camp Cook
Posted in :, Cuisines :
  • Recipe By :
    Camp Cook
  • Prep Time :
    30 min
  • Cook Time :
    20 min
  • Ready Time :
    50 min




  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons bbq sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon crushed garlic
  • 1 teaspoon lemon juice
  • 1 teaspoon rosemary or herbs de provence
  • 2 Cups good red wine, one for cook, one for the marinade
  • 1 tablespoon butter
  • 1 tablespoon shallot, chopped
  • 1 6 in loin roast
  • 1/2 cup heavy cream


Don't forget to drink your cup of the wine!


Preheat oven to 350. Since I cut up my own game, I make the loin roasts about 6 to 8 inches long for the serving size I like. Rick would say that’s just enough for him! Anyway, blend all ingredients except the wine, butter, shallots and cream, place in a zip lock bag with the loin roast and minimal air in the fridge for 2 to 4 hrs. Remove from fridge, to warm to room temp one hour before cooking. In a saute pan with the butter, lightly saute one tablespoon of shallots. Add the roast and half the marinade. Add more of the marinade and red wine as needed for a good sauce. When browned on all sides add more wine if needed and any left over marinade before transferring pan and all to the oven at 350. Cook to an internal temp of 125, be careful, this will only take 10 to 15 minutes. Remove roast to rest. Place pan back on stove top at medium heat. Slowly add 1/4 to 1/2 cup heavy cream, bring to a boil, season to taste with salt and pepper. Slice the roast into 1/4″ slices, fan on a plate with the sauce over. Have two more bottles of wine ready–this is really good.