How to Roast Yak
You need to hit yak meat with a double dose of tenderizing technique to pound it into palatability. Yak meat is one of the leanest meats out there, and what it lacks in fat, it makes up for in connective tissue. But even the mighty yak yields to the tenderizing of an acidic marinade and barding, or tying strips of fat around the meat so it bastes while it roasts. After marinating and barding, roasting yak meat at a relatively low oven temperature and slicing it across the grain ensures you'll get the most tenderness from this exotic choice.
Things You'll Need
- Marinade
- Thick-sliced bacon
- Kitchen twine
- Instant-read thermometer
Instructions
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Marinate the yak meat overnight in your favorite marinade or 2 tablespoons of food acid mixed with 1/2 cup of olive oil. Soy sauce, citrus juice, Worcestershire sauce, cayenne pepper sauce, to name a few acids, all work at breaking down the tightly coiled protein fibers and collagen that make yak meat tough.
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Pat the yak meat dry. Sear the yak roast in a few tablespoons of oil until golden brown on both sides on the stove using medium-high heat, about five minutes. Let the yak meat cool.
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Heat the oven to 350 degrees Fahrenheit. Cover the top of the yak roast with a layer of thick-sliced bacon. Tie the yak roast crosswise at 1-inch intervals with kitchen twine to secure the bacon and help the meat hold a tight form.
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Place the yak roast on an elevated roasting rack or on a wire roasting rack and pan. Put the yak in the oven.
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Roast the yak for 20 minutes per pound for medium rare, or to an internal temperature of 130 F. Roast the yak for 25 minutes per pound for medium, or to an internal temperature of 135 F. For medium well, roast the yak for 30 minutes per pound.
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Take the yak roast out of the oven and transfer it to a carving board. Rest the yak roast for about 10 minutes.
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Remove the kitchen twine and set the bacon aside. Slice the yak across the grain into 1/4- to 1/2-inch-thick slices before serving.
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