Elk roast the size of a bowling ball just seared and put in the oven in a large iron pot with a tight lid.
What temp and for how long. Any sauce, veggies?
After searing at 450 degrees for 45 minutes I add the gravy that was made separately.
I make the gravey by whisking Tony Chacheres powdered roux using beef or chicken stock at a hard boil with a little salt, Black pepper, garlic powder and onion powder
Reduce the heat to 250 degrees for 6 hours.
I stuff the roast with a mixture of finely chopped garlic, red pepper flakes, dried onion flakes,finely minced beef suet and dried parsley. I stuff the roast 2 days before cooking and then bring it to room temperature.
Big pot of Zatarans rice and a spinach salad on the side.
