Rolled Elk Roast

Rolled Elk Roast

Rolled roasts are a flavorful spin on traditional roasts. The crunch of crisp bacon and heartiness of mushrooms provide a delicious alternative. We encourage you to try different fillings including a Moral mushroom variation.  


2 or 3 lb Roast
1/2 pound Bacon of your choice
1/2 to 3/4 cup Chopped Mushrooms (uncooked) 
1/2 cup Chopped Onions (uncooked)
2 or 3 Cloves Garlic diced or sliced
Salt + Pepper to taste
1 tablespoon Butter or Ghee


6 Carrots
8 medium sized Red Potatoes
3 Cloves Garlic diced or Garlic Powder
1 tablespoon Freshly Chopped Parsley
1 teaspoon Paprika
Salt + Pepper to taste
1 tablespoon Butter or Ghee

Coal Pan Height: Mid to Top Track for easier access to Dutch Oven. 



  1. Thaw roast in cool water. 
  2.  Flatten your roast by filleting it from the bottom, rolling it away as you fillet.
  3. Pound to an even thickness. I prefer about 1/4" to 1/2" thick.
  4. Add salt and pepper to both sides letting it rest for 20 to 30 minutes.    

Flatten your roast.



  1. Cut Bacon into small bits.
  2. Chop up the Mushrooms, and Onions.
  3. Slice or dice the Garlic.
  4. Place Dutch Oven on top of ready coals. Add 1 tablespoon of ghee or butter.
  5. Toss in Bacon, Mushrooms, Onions, and Garlic. Saute until bacon is crispy. 
Preparing the filling
    Preparing Roast
    1. Remove Filling from heat. Place the Dutch Oven back on the coals.
    2. Spread the Filling onto the flattened roast. 
    3. Roll the roast holding it together with a skewer or tie it with cooking twine.
    4. There should be a good amount of Bacon fat remaining in the pan but you may need to add the remaining 1 tablespoon of Ghee or Butter to Dutch Oven. 
    5. Sear all sides of the Roast for roughly 1 to 2 minutes or until it develops a seared crust. *Searing a roast introduces more complex flavors and a rich color. And a better texture. 
    6. Remove the roast and set aside.  Leave the fat or butter in the Dutch Oven.

    Preparing the Roast


    1. Toss your potatoes into the Dutch Oven. Add Garlic, Paprika, Parsley and Salt/Pepper to taste. Stir to coat with remaining bacon fat or butter.
    2. Settle carrots on top, making sure there is room for the roast to be added later. 
    3. Cover the Dutch Oven and cook these for about 15 minutes depending on your heat.
      *NOTE; if your coals are too hot, set your dutch oven on the grill grate, lock the lid in place, and lift hovering over the heat or fire. Santa Maria style. 
    4. Place Roast on top of or within the Carrots.
    5. Cover again and cook until your roast reaches roughly 140/145 degree internal temp. This could be within 15 minutes depending on how hot your bed of coals are.  Venison and Elk is best served Rare to Medium Rare but overcooking this roast will still put a smile on your guests face.  
    6. Enjoy.
    Ready to serve.

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