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
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.