Looking through the freezer a few days ago and ran across this nice little elk roast that was labeled "for grilling". Covered it good with Patriot's Rub and let it set for about 10 hours. Meanwhile, cleaned and quartered some nice baby red potatoes. Mixed with onion and peppers, sprinkled with rosemary/garlic seasoning and a dash of Mad Hunky, drizzled with olive oil. I put the potatoes on first to let them get a head start, then the roast. When it got to about 137°, I pulled it, got the veggies in and prepared for a feast.
Thanks for all the kind words and the points. Needless to say, we don't eat very much beef. I pick up a couple of rib roasts around the holidays when they are on sale, but other than that, it's mostly elk and deer. Over the years, we have been blessed with an abundance of wild game and plenty of freezer space to store it. Hunting season will be here in about 60 days, so hopefully we get to re-fill with wild game.
Great looking meal and love that it was labeled "for grilling"
Sometimes when we're processing our elk and deer, we run across one or two pieces that just look like they should be grilled. If we don't label it as such right then, it gets lost in the shuffle, perhaps ending up as pot roast.