Sous vide is an amazing way to prepare elk. With this technique, you can cook the elk a little lower and a little slower to really tenderize what can be a tougher cut. Served with bright blueberry sauce and rich blue cheese butter, you’re going to love this meal.
If you’re not familiar with sous vide cooking, it’s a technique that involves gently cooking vacuum sealed food at a consistent temperature, lower than you’d normally cook. We typically associate it with sous vide egg bites and sous vide steak, but it’s great for all kinds of food!
I love using sous vide for game because I can tenderize the meat while still keeping it medium rare. There’s just no other way to achieve this!
I’m using elk loin roast here, but this method will recipe for elk tenderloin, backstrap, and steak cuts, too.
Equipment Needed
If you already cook sous vide, then you probably have all the equipment you’ll need to make this recipe.
- An immersion circulator. I’ve been loving the Breville Joule lately.
- A vacuum sealer and vacuum seal bags. You can also use a freezer safe zipper top bag and other air removal methods if you don’t have a sealer.
- A container for your water bath. A stockpot will work if you don’t have a dedicated one.
- A cast iron skillet for searing.
Time and Temperature for Sous Vide Elk
When I sous vide beef, I typically use lower temperatures and less time than with sous vide elk. Elk really benefits from a longer exposure to heat, and this is safer when done over 130 degrees F. And as someone who prefers her steak to be closer to the rare side of medium rare, I prefer elk closer to the medium side. Here are my time and temp recommendations:
| Result | Temperature | Time |
|---|---|---|
| Medium-Rare, a little soft | 131-134 degrees F | 3-4 hours |
| Medium, more meaty | 135-138 degrees F | 3-4 hours |
| Medium-Well | 138-143 degrees F | 3-4 hours |
If you are using a smaller cut of elk like a steak, you can reduce the cooking time to as little as 2 hours.
How to Sous Vide Elk
Start by seasoning your elk really well with kosher salt and freshly cracked black pepper. Don’t be shy! Then vacuum seal the seasoned elk or use another air removal method.
After sealing, it’s time to drop in a water bath preheated to your desired time and temp and cook for 3-4 hours.
While it’s cooking, you can work on prepping sides like crispy roasted potatoes and a warm brussels sprouts caesar salad, as well as the blueberry sauce and blue cheese butter.
When the roast is done, remove from the water bath and the bag, pat super dry, and sear in ghee in a screaming hot cast iron skillet until well browned.
Slice and serve with the sauces you’ve made and enjoy!
You can also view this recipe as a step-by-step web story here.
Common Questions
You sure can! Add an hour to the minimum cook time when cooking from frozen.
Yep! In fact, if you’re cut is thinner like a steak, you can reduce the minimum cook time to 2 hours.
This recipe is GREAT for venison, too!
You can also view this recipe as a step-by-step web story here.
Get the Recipe:
Sous Vide Elk Roast with Blueberry Sauce & Blue Cheese Butter
Ingredients
Sous Vide Elk
- 1 2-3 lb elk roast
- kosher salt
- freshly cracked black pepper
- 1 tbsp ghee, for searing
Blue Cheese Butter
- 1/4 cup butter, softened
- 2 tbsp crumbled blue cheese
- 1/2 tsp garlic salt
Blueberry Sauce
- 1 cup blueberries
- 2/3 cup balsamic vinegar
- 2/3 cup granulated sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 1 bay leaf
Instructions
Sous Vide Elk
- Preheat a water bath using an immersion circulator. Medium-Rare: 131-134 degrees F; Medium: 135-138 degrees F; Medium-Well: 138-143 degrees F.
- Season the elk roast liberally with the kosher salt and freshly cracked black pepper.
- Place the elk roast inside a vacuum seal bag and vacuum seal, or use another air removal method.
- Place in the preheated water bath and cook for 3-4 hours.
- Make the blue cheese butter and blueberry sauce while the elk is cooking.
- When the elk is finished sous viding, preheat a cast iron skillet over high heat.
- Remove the elk from the water bath and the bag and pat completely dry with paper towels or a clean dish cloth.
- Add the ghee to the cast iron skillet and let melt. Sear the elk for about 30 seconds on each side, until a brown crust as formed.
- Remove to a cutting board. Let rest for 3 minutes, then slice and serve with blue cheese butter and blueberry sauce.
Blue Cheese Butter
- In a medium bowl, stir together all ingredients until well distributed, but blue cheese crumbles still remain. Set aside.
Blueberry Sauce
- Add all the ingredients for the blueberry sauce to a medium sized saucepan and bring to a simmer over medium heat, cover, and cook for 30 minutes. Every 5 minutes or so, give the sauce a stir and crush the berries with your spoon.
- Remove the lid and simmer for a final 10-15 minutes, until the sauce is thick enough to coat a spoon.
- Remove from heat and let cool.
Excellent
So glad!!!
This was amazing- like 5 star restaurant worthy. I’m always trying to find new recipes to use up the elk in our freezer. We sous vide quite often but this was the first time with elk. It melts in your mouth! And the combination of the blue cheese butter with the blueberry sauce took it over the top. Thank you for creating such an outstanding recipe!!
This makes me so happy!!!
Outstanding recipe. This is restaurant quality. We used Elk tenderloin. I’ve never tasted elk so good. I would highly recommend trying this recipee
This is such an amazing compliment!! Thank you Blair!