Arizona Elk Roast with Squash and Brown Butter

This roast recipe keeps the best parts of the state-specific table in view: good wild meat, simple heat, and one vegetable that carries the season without cluttering the plate.

Recipe Details

• Prep time: 20 minutes
• Cook time: 40 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 2 1/2 pounds elk roast or loin
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons oil
• 3 cups chopped squash
• 4 tablespoons butter
• 1 tablespoon chopped herbs
• 1 lemon

Instructions

1. Season the elk and sear it in a hot pan until browned on all sides.
2. Roast with the squash until the meat reaches the doneness you want and the vegetables are tender.
3. Brown the butter with herbs and a squeeze of lemon.
4. Slice the meat and spoon the butter over everything before serving.

Why It Works In Arizona

This recipe is tied to Arizona through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.