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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.
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.
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
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