Blueberry Balsamic Elk Roast

This recipe calls for a bit of extra work and ingredients, but it’s truly something special. Think of it as a creative way to enjoy your favourite game roast, perfect for a special occasion.

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Elk Roast and Rub:

  • 3lb elk roast
  • 1 tbsp minced fresh rosemary
  • 1 tbsp minced fresh thyme
  • 3 garlic cloves
  • 1 tbsp olive oil
  • salt, to taste
  • pepper, to taste

Blueberry Balsamic:

  • 1 tbsp olive oil
  • ¼ cup chopped onion
  • 1 garlic clove, peeled and minced
  • 1 cup fresh blueberries
  • ½ cup balsamic vinegar
  • 1 cup water
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 tbsp chopped fresh basil
  • 1 tbsp unsalted butter


  1. Combine elk rub ingredients, adding olive oil until mixture is like a thick paste. Spread over all sides of roast. Wrap in plastic wrap and let sit for 20 minutes. Preheat oven to 325 degrees.
  2. Meanwhile, make your blueberry reduction: in a large saucepan over medium heat, warm the olive oil. Add the chopped onions and sauté for 2 minutes, until translucent. Add the garlic and sauté for another 30 seconds. Add the blueberries to the pan and continue to cook, stirring often and gently mashing the berries for 3 minutes.
  3. Add the balsamic vinegar to the pan and bring to a boil, until almost completely reduced, around 5 minutes. Then add the water, salt and pepper to the pan and return to a boil. Add the basil, reduce heat to a simmer and let infuse for 5 minutes. Remove from heat and let cool for a few minutes, then puree the sauce until smooth.
  4. Move back to the roast. Heat 2 tablespoons of olive oil in a large cast iron Dutch oven, searing the roast on all sides. Pour 1 cup of blueberry balsamic over roast. Cover the meat and place in the preheated oven.
  5. Cook until thermometer inserted in thickest part of the roast reads 130 degrees (approx. 45 minutes). Once done, remove and let rest.
  6. Slice roast and serve with balsamic sauce drizzled on top.

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