Sous Vide Elk Roast with Blueberry Sauce & Blue Cheese Butter

Sous vide is the perfect technique for elk roast, tenderloin, backstrap, or steak to turn a lean, gamey cut into something tender and delicious.


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

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.

In a medium bowl, stir together all ingredients until well distributed, but blue cheese crumbles still remain. Set aside.

Blue Cheese Butter

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.

Blueberry Sauce

Remove the lid and simmer for a final 10-15 minutes, until the sauce is thick enough to coat a spoon.

Blueberry Sauce

Remove from heat and let cool.

Blueberry Sauce