I don't have any elk in my freezer Corky but I ran across this recipe:

Barbecued Elk Rib Roast

Try this delectable barbecue treat the next time you barbecue.  Once tried, you will always remember to take the rib meat home:

6 to 8 pounds elk rib roast
Beef suet
Salt
Pepper
Barbecue sauce

Wipe off the roast with a damp cloth and cut slits in the meat.  In these slits, insert strips of suet.  Using copper wire, tie up the roast.  Baste often as you cook with barbecue sauce.  Place some pecan or mesquite wood on the grill in such a manner that the smoke envelops the meat as it cooks.  Best served with baked potatoes and sour cream, French bread, and garden salad.

Reprinted with premission from
The "Elk Hunter" Newsletter
Vol. 2, Issue 4
Apr 1998 © All Rights Reserved