Zier’s Prime Meats, Inc.
813 Ridge Road
Boneless Elk Loin Roasted with a Bacon Weave
3 lb. boneless elk loin
12-16 oz medium sliced hickory smoked bacon
Zier’s Grill and Broil salt
one jar black raspberry chipotle sauce
2 pats butter
sheet of waxed paper or aluminum foil, about 14-16″ long
Preheat oven to 350 degrees, remove boneless loin from the refrigerator if frozen thaw the day before in refrigerator. Take bacon and place slices on foil or waxed paper in alternating strips to make a weave pattern and set aside. after removing elk loin from fridge, pat dry with paper towels to dry and sprinkle approximately 1/2 teaspoon over entire roast. Place salted loin on one end of the bacon weave and using waxed paper or foil slowly begin to roll over the roast, as soon as the bacon begins to overlap slowly peel the paper sheet away and continue rolling until the end.
Place roast in a roasting pan and place uncovered in oven for 45 minutes or until internal temperature reaches 135 degrees. let meat dwell out of the oven for ten minutes , slice in quarter to half inch slices and plate, drizzle with reduced sauce.
Reduction sauce: empty contents of sauce into sauce pan with two pats of butter, using medium heat ,stir to prevent burning , continue heating until sauce reduces to about half, remove from heat and transfer to a gravy boat or using a ladle slowly drizzle over sliced meat. This sauce is very adaptable to any meat or poultry dish.