Elk Roast with Bourbon Saskatoon Cream

Elk outside round roast doesn’t have to be the same old. Saskatoon berry cream is an exciting addition you won’t soon forget. Plus—this dish looks and tastes impressive, yet is relatively simple to prepare.

Recipe courtesy of Chef Saravanan Senniappan, of both Big Fish and Open Range restaurants in Calgary. This recipe was initially published in City Palate; check out www.citypalete.ca for more great recipes and food ideas!



  • 1 lb elk round roast
  • 1 tbsp cooking oil
  • 1 oz bourbon
  • salt and pepper

Bourbon Saskatoon Berry Cream

  • 1 tbsp cooking oil
  • 2 garlic cloves, minced
  • 1 oz bourbon
  • 1 cup Saskatoon berries
  • ½ cup apple juice
  • 2 cup whipping cream
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp chopped fresh rosemary
  • 2 tsp vanilla extract
  • 2 tbsp butter
  • salt and pepper to taste


  1. Start by preparing the berry cream—in a medium size saucepot, heat the cooking oil and add the garlic. Cook it until it starts to stick to the bottom of the pot. Add the bourbon (watch for possible flame-up) and scrape the bottom of the pot to deglaze, about 1 minute.
  2. Add the Saskatoon berries, apple juice, cream, spices and rosemary and simmer for about 8 minutes.
  3. Meanwhile, slice the elk roast into 4 4-oz slices and salt and pepper them.
  4. Heat up the cooking oil in large fry and sear the slices on one side for 1 minute. Flip and sear the other side for 1 minute.
  5. Remove the elk from the heat and add the bourbon (watch out for a possible flame-up). Bring the pan back to heat and simmer for 1 minute.
  6. Add the vanilla extract and butter into the berry cream, and stir until the butter is melted and incorporated into the sauce. Add salt and pepper to taste.
  7. Ladle the berry cream on top of elk slices to serve.