BASECAMP KITCHEN > RECIPES
Elk Rump Roast with Chipotle Butter

Ingredients:

Elk:

  • 1 Elk Rump Roast (Venison would work too)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 teaspoon garlic powder

Chipotle Butter:

  • 1 cube unsalted butter
  • 2 chipotle peppers in adobo sauce, roughly chopped
  • 2 tablespoons adobo sauce
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander

Directions:

Elk:

Mix all seasonings together and rub all over your elk rump roast. Let meat marinate for 12-24 hours in the refrigerator. Remove the elk rump roast and let sit on the counter for 30 minutes. Heat outdoor grill and barbecue meat turning a few times so not to burn. Remove the roast from heat when the internal temperature reaches 130°. Add a few slices of chipotle butter to the top of the roast and cover loosely with foil. Let the meat rest for 10 minutes. Slice the roast against the grain and serve with a side salad.

Chipotle Butter:

In a bowl, mix together softened butter, chipotle peppers, adobo sauce, cumin and coriander. Roll out a piece of plastic wrap and place mixed butter in the center. Take one side of your plastic wrap and fold over the butter. Begin to roll the butter to form a round cylinder. Twist the ends and place the butter in the refrigerator to firm back up.

Recipe from "Nevada Foodies". Copyright (c) 2017 Kristy Crabtree - Source Link