Oryx roast

[Lostinthewoods]

I've got an oryx roast and I am dying to do something with it.
I've cooked the steaks and ground, but I want to make sure I can prepare this the best way possible.

Do you think this is something that I can just throw in a smoker as a stand alone?
Or should I wrap it in bacon and add a little fat to the mix?

Anyone have any recipes they want to share?

 

[bobbydean]

I have never did a roast. On steaks, usually wrapped with bacon. Oryx is very lean and cools rapidly. I wish I could give better advice.

 

[Hunting Wife]

Might try a Hank Shaw recipe?

I know nothing about oryx, other than everyone says it's phenomenal.

 

[Lostinthewoods]

Might try a Hank Shaw recipe?

I know nothing about oryx, other than everyone says it's phenomenal.

I have not heard of the Hank Shaw recipe, but it looks great. Thank you for sharing!
Oryx is definitely very tasty!!!

I have never did a roast. On steaks, usually wrapped with bacon. Oryx is very lean and cools rapidly. I wish I could give better advice.

Im almost wondering if I should just cut it into steaks. Or maybe cube it and wrap it with bacon.
I think the idea of smoking it is really good, but my last roast isn't really what I want to use as a test subject.
Now I am just scaring myself out of it, haha.

 

[AggieOutlaw]

Sous vide it. You don't need a fancy machine or vacuum sealer (but they help). Season, bag it, beer cooler with hot water and accurate thermometer, cook it a few hours, finish on the grill. Simple. Tender. Delicious.

 

[Hunting Wife]

I have not heard of the Hank Shaw recipe, but it looks great. Thank you for sharing!

He has a lot of fans on here! The Buck Buck Moose book has some great recipes.

 

[sbhooper]

Just cook it like you would any other roast. They don't need anything special.

 

[choc dogs]

roll the thing in salt and pepper, maybe some rosemary and thyme. put it in the smoker to about 135. slice and enjoy.

 

[Muskeez]

Not to hi-jack the thread, but I also have some elk roasts that I have not attempted yet. If put in the smoker, which I also very rarely use, what do I need the internal meat temp to be when it is done? I will search this forum for some recipes as well.

 

[Lostinthewoods]

 

[choc dogs]

Perfect. Leftovers (yeah right) would make one hell of a french dip.

 

[Lostinthewoods]

Perfect. Leftovers (yeah right) would make one hell of a french dip.

That turned out to be one of the best things I've ever eaten......
You're correct about the leftovers (HA!) but if I ever do another roast the french dip idea sounds great.
Thanks for all of the recommendations!

 

[AggieOutlaw]

Looks amazing

 

[Lostinthewoods]

Looks amazing

Thanks!
Now I just hope I can draw oryx again so I can do another roast! Yum yum!

 

[Blacktailbc]

Wow that looks good ! Can you give us some details of how you cooked it? Weight, temp, time, etc

 

[Lostinthewoods]

Wow that looks good ! Can you give us some details of how you cooked it? Weight, temp, time, etc

Sorry for the delay.
I weighed it at 2.75lbs.

I brought the internal temp to 135. (which I don't think took more than three hours)
Then I brought it into the house and immediately seared it in butter on both sides, wrapped it in tin foil, then a towel, and stuck it in the freezer for about 10-15 minutes.

It turned out GREAT!