Reverse Seared French Elk Rack | Wild in the Kitchen

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INGREDIENTS:
1 Frenched Elk Rack approx. 2.5# -center loin preferred
1⁄4 Cup Extra Virgin Olive Oil
Salt & Pepper
3 each cloves of garlic
Shallot, peeled and cut in half
1 sprig fresh rosemary +3 sprigs fresh thyme 2 Tbsp. Salted Butter

DIRECTIONS:
1) Rub elk loin with 2 Tbsp. olive oil and sprinkle with salt and fresh ground black pepper.

2) Place seasoned rack of elk on oven roasting rack and cook in a preheated 225-degree oven. Slow roast until 100 degrees internal temp. Remove from oven and let rest for 10 minutes.

3) Preheat cast-iron skillet to medium-high and add elk rack flesh side down. Add 3 Tbsp. olive oil + 2 Tbsp. butter to the pan. Add shallot, garlic, and fresh herbs - baste elk loin with a spoon using drippings on the bottom of the pan. Reduce heat to low.

4) Continue to baste and flip until 115 degrees internal temp. Remove from pan and let rest for at least 10-15 minutes before slicing and serving.

*Serves 4-6 guests - Worthy of special occasions. Venison rack works equally well. Pairs perfectly with red wine and roasted fall/winter vegetables.