Wyoming

Elk BBQ

Wyoming is elk country, and this recipe honors the Cowboy State's wild game heritage. Elk loin or roast gets slow-smoked until tender, then glazed with wild huckleberries for a sweet-tart finish that complements the rich, earthy flavor of this prized Rocky Mountain game meat.

⏱ Total 4hrs 🍴 Serves 8 ⭐ Wild Game 🦌 Cowboy State

Equipment Needed

🔥 Smoker
🌡 Meat Thermometer
🍴 Saucepan
🥣 Basting Brush
🧈 Butcher Paper

Instructions

1

Make the wild game rub: Crush the juniper berries and combine with black pepper, salt, rosemary, garlic powder, and thyme. Juniper is a classic pairing with game - it grows wild throughout Wyoming.

Wyoming tradition: Juniper berries have been used with game meat by Native Americans and mountain men for centuries.
2

Prep the elk: Trim any silverskin from the elk roast. Pat completely dry. Brush with olive oil and apply the rub generously on all sides. Let rest at room temperature for 30-45 minutes.

3

Make the huckleberry glaze: In a saucepan, combine huckleberries, red wine, honey, balsamic vinegar, Dijon mustard, and rosemary. Bring to a simmer and cook 15-20 minutes until berries burst and sauce thickens. Strain if desired, or leave chunky. Season with salt and pepper.

4

Set up the smoker: Preheat smoker to 225°F. Add cherry or apple wood chunks. These fruitwoods complement game without overpowering its natural flavor.

5

Smoke the elk: Place elk roast in the smoker. Smoke for 2-3 hours until internal temperature reaches 115°F for rare to medium-rare. Elk is very lean and should not be overcooked.

Critical: Elk is extremely lean. Overcooking will make it tough and dry. Pull earlier than you think.
6

Glaze the elk: When internal temp reaches 115°F, brush the elk generously with huckleberry glaze. Continue smoking 15-20 more minutes until internal temp reaches 125-130°F for medium-rare.

7

Rest the elk: This is crucial. Remove from smoker, tent loosely with foil, and rest for 15-20 minutes. The temperature will rise to about 135°F (medium-rare) and juices will redistribute.

8

Slice against the grain: Using a sharp knife, slice the elk into thin medallions against the grain. The meat should be rosy pink inside - this is how elk should be served.

9

Sauce and serve: Arrange slices on a platter and drizzle with warm huckleberry glaze. Scatter a few whole huckleberries on top for garnish.

10

Serve Wyoming style: Pair with wild rice, roasted root vegetables, or mashed potatoes. A Wyoming craft beer or a bold red wine from the Rocky Mountain region complements the rich, earthy flavors beautifully.

💡 Pro Tips & Variations

  • Source quality elk: Wyoming ranches raise excellent farm-raised elk. Wild elk from a licensed hunt is even better if you have access.
  • Don't overcook: Elk has almost no intramuscular fat. Medium-rare (130-135°F) is ideal. Anything over medium will be dry and tough.
  • Huckleberry sourcing: Wild huckleberries grow throughout the Rocky Mountains. Find them at farmers markets in late summer, or order frozen online.
  • Blueberry substitute: If huckleberries aren't available, wild blueberries are a reasonable substitute, though the flavor is sweeter and less complex.
  • Add fat: Some cooks wrap elk in bacon before smoking to add fat. It works, but you lose some of the pure elk flavor.
  • The juniper connection: Juniper is what gives gin its flavor. A splash of gin in the glaze adds complexity if you like that flavor profile.
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