Blueberry Balsamic Elk Roast
Posted on 01/08/2020
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.
Elk roast and rub
- 3-5 lb elk roast
- 1 tbsp minced fresh rosemary
- 1 tbsp minced fresh thyme
- 3 garlic cloves
- 1 tbsp olive oil
- salt
- pepper
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
Directions
Prep: 30m | Cook: 1.5h
- 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.
- 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.
- 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.
- 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.
- Cook until thermometer inserted in thickest part of the roast reads 130 degrees (approx. 45 minutes). Once done, remove and let rest.
- Slice roast and serve with balsamic sauce drizzled on top.
Back to the Kitchen
365 Cals
