Remove the elk from the packaging and pat dry with paper towels.

Trim any silver skin and clean up the bones if needed.

Place the rack in a container large enough to hold the meat and pour the buttermilk over it to cover.

Let the meat marinate in the fridge for 8 hours (overnight).

Remove the elk from the buttermilk and pat well dry.

Season with salt and let it air dry in the fridge for 2 hours.

Remove the roast from the fridge and coat it with the mustard as a binder.

Add a thick layer of the rosemary and thyme and a pinch more of salt.

Let the rack of elk sit for 45 minutes to an hour to come to room temp

Meanwhile, preheat your grill for a two-zone fire. See notes below for gas, charcoal and pellet grills.

When the grill has reached a steady 275-300 degrees F, add the roast to the cooler side of the grill.

Cover and cook until the meat is about 20 degrees below your desired finished temp (we recommend medium-rare) about 1 to 1 hour 20 minutes.

Then, transfer the grill to the hot side of the grill, allowing the meat to sear for about 5 minutes per side to get a good crust, rotating as needed for even cooking and to avoid flare-ups.

Transfer the rack of elk to a rimmed cutting board and tent it loosely with foil and let it rest for 10-15 minutes.

Using a chefs knife, slice the roast between the bones to make individual portions.

Sprinkle with freshly minced parsley and crushed black pepper.

Serve immediately.