Game Sirloin Tip Roast - MAN is this good!

6-7 lb roast - thoroughly thawed

2 TBSP salt                             1 TBSP freshly ground pepper

1 TBSP sugar                          1 TBSP juniper berries - squashed

1 TBSP rosemary (or whatever herb is your favorite)

2-6 cloves of garlic smashed up good w/ some of the salt from above.

1/3 to 1/2 c EVOO                   2 TBSP bacon grease

1-2 TBSP of butter                   1 glass of nice red wine

Heat oven to 400 - 450 F.

Dump everything except the butter,a slurp of EVOO, wine and the meat into a big Zip-lock and squish it together. Now add the roast and seal 'er up. Put bag into fridge for awhile.  (A night, a day, an hour, what ever you've got will work.)   Now and again turn it over and massage the roast a bit. 

Now heat a heavy skillet on high - add a slurp of EVOO to the skillet and grab your meat out of the bag. Use the bag to wipe the roast as you pull it out. Save all that yummy stuff in the bag, cause you'll need it later. The skillet will start to smoke; turn it down to med/high and add the butter followed by the roast. Brown it on all sides. You want brown, not black. Soon as you have brown, pull the skillet off the heat and turn it off.

Move the roast to a pan with rack. Set it aside. Take Zip bag and squeeze the seasoned olive oil mixture into the skillet. Stir together with all the yummy stuff in the skillet and then dump it all over your roast. At this point, if you have not drunk all of the red wine, dump about 1/2 glass into the skillet and return it to medium heat. Stir up whatever goodies are left in the skillet and then pour this goodness into the pan under the roast.

Poke a meat thermometer into the thickest part of the roast.

Shovel the pan into the hot oven and watch the thermometer. You need to pull this baby out at or before the inside temperature reaches 120 F. How long this takes depends on the internal temperature of the meat when it went into the oven, so watch it. The elk roast I cooked last night was still frozen in the middle; it took more than an hour to roast. While the middle was indeed medium rare, the outside was too done for my taste. After you take it out, cover it with aluminum foil and let it rest for 15 or 20 minutes. If you have followed these directions, you can let it rest longer and reheat in micro and not lose any goodness. The easiest way to carve is with an electric knife. If you want gravy to go with this, I'll post that recipe tomorrow. Prepare for a "food coma" after you eat this!