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!
For the Roast
For the Bourbon Saskatoon Berry Cream