2 lbs. elk roast (silver skin trimmed)
1/4 c. coffee grounds (the finer the better)
2/3 c. brown sugar
1 Tbl. Chili powder
2 T. Smoked paprika
1 tsp. Ground sage
1 tsp. Onion powder
1/2 tsp. Cayenne
1 Tbl. salt
1 tsp. black pepper
2 Tbls. Worcestershire
Preheat oven to 400 degrees. Combine all dry ingredients together in a bowl. Tenderize the elk roast and then coat with Worcestershire sauce. Apply dry rub evenly and generously on all sides of elk roast. Let marinate in fridge for up to an hour before cooking.
Place elk roast on a tin foil-lined baking sheet and place in oven to cook until internal temp is at least 130 degrees (I use a digital thermometer). Let stand five minutes before cutting. Serve with hard cider!
Recipe from COOKED ANIMALS: Recipes for Wild Game