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.

Sliced elk roast on a plate with blue cheese butter and blueberry sauce with a hand spooning on the sauce.

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.

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:

ResultTemperatureTime
Medium-Rare, a little soft131-134 degrees F3-4 hours
Medium, more meaty135-138 degrees F3-4 hours
Medium-Well138-143 degrees F3-4 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.

Elk roast seasoned with salt and pepper.
Elk roast being vacuum sealed.

After sealing, it’s time to drop in a water bath preheated to your desired time and temp and cook for 3-4 hours.

Vacuum sealed elk roast in sous vide bath.

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.

Sliced elk roast on a plate with blue cheese butter and blueberry sauce.

Common Questions

Can I cook this from frozen?

You sure can! Add an hour to the minimum cook time when cooking from frozen.

Can I use this recipe with elk backstrap/steak/tenderloin instead?

Yep! In fact, if you’re cut is thinner like a steak, you can reduce the minimum cook time to 2 hours.

Can I use this recipe with venison instead of elk?

This recipe is GREAT for venison, too!

You can also view this recipe as a step-by-step web story here.

Medium rare sous vide elk roast sliced on a plate with blueberry sauce and blue cheese butter.
5 from 1 review

Get the Recipe:

Sous Vide Elk Roast with Blueberry Sauce & Blue Cheese Butter

Prep Time: 15 mins
Cook Time: 3 hrs
Yield: 8
Sous vide is the perfect technique for elk roast, tenderloin, backstrap, or steak to turn a lean, gamey cut into something tender and delicious.

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.

Notes

This recipe will for elk backstrap, steak, or tenderloin, too. In fact, if you’re cut is thinner like a steak, you can reduce the minimum cook time to 2 hours.
 
Cuisine: American
Course: Dinner
Author: Chelsea Cole
Calories: 159kcal, Carbohydrates: 23g, Protein: 1g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 19mg, Sodium: 290mg, Potassium: 48mg, Fiber: 1g, Sugar: 22g, Vitamin A: 221IU, Vitamin C: 2mg, Calcium: 20mg, Iron: 0.3mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.