# Elk Roast

**URL:** <https://community.anovaculinary.com/t/elk-roast/414>\
**Category:** Anova Precision® Cooker\
**Created:** [April 11, 2015, 3:42am UTC](https://community.anovaculinary.com/t/elk-roast/414 "2015-04-11T03:42:20Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![ChefKyleSwanbeck](https://avatars.discourse-cdn.com/v4/letter/c/a5b964/32.png) [@ChefKyleSwanbeck](https://community.anovaculinary.com/u/ChefKyleSwanbeck)\
**Post date:** [April 11, 2015, 3:42am UTC](https://community.anovaculinary.com/t/elk-roast/414/1 "2015-04-11T03:42:20Z")

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So I was given an Elk “Roast”. I am not exactly sure what cut it is but I was curious if anybody out there has had any luck with cooking elk sous vide and if so what did you do to it and how long and hot did you cook it for?

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [April 11, 2015, 12:25pm UTC](https://community.anovaculinary.com/t/elk-roast/414/2 "2015-04-11T12:25:21Z")

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I would try 135°F for 10 hours. If it is a loin reduce the time to a couple of hours at the same temperature.

I have not done elk but it needs time to break down the connective tissues.

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**Author:** ![Simon\_C](https://avatars.discourse-cdn.com/v4/letter/s/9fc29f/32.png) [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\
**Post date:** [April 11, 2015, 11:17pm UTC](https://community.anovaculinary.com/t/elk-roast/414/3 "2015-04-11T23:17:21Z")

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Elk sounds amazing, I would love to see some photos!