Buffalo or Elk Roast or Backstrap
(courtesy of Ben Rupert, firefighter, Reno Fire Department in Reno. Serves 3 to 5, depending on meat weight, at about 1 pound per serving)
“It might seem like a lot, but these are fireman-serving sizes!” Rupert says.
1, 3- to 5-pound buffalo or elk roast or backstrap
1, ¾-ounce package mixed fresh herbs (rosemary, thyme, parsley, oregano), stems removed and chopped
1 garlic bulb, minced
Montreal steak seasoning
Cover entire piece of meat with moderate coating of Dijon mustard. Sprinkle surface with generous coating of Montreal steak seasoning. Cover meat with garlic (according to taste). Lastly, sprinkle with chopped herbs, according to taste. (“I like to go heavy on the rosemary,” Rupert says.)
Preheat oven to 450 degrees F. Place meat in Dutch oven or cast-iron pot with lid. Cook meat in oven, uncovered, 25 minutes. Reduce oven temperature to 325 degrees F and cover meat. After meat has been cooking for 1½ hours total, use meat thermometer to occasionally check internal temperature until meat reaches 135 to 140 degrees F. Remove meat from oven, place on cutting board, and let stand 15 to 20 minutes before slicing.