Sous Vide Elk Roast with Blueberry Sauce & Blue Cheese Butter
Sous vide is the perfect technique for elk roast, tenderloin, backstrap, or steak for meat that's tender and delicious.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum seal bag
- Stockpot
- Cast iron skillet
- Zip-top bag
- Paper towel
- Kitchen towel
- Cutting board
- Chef's knife
- Mixing bowl
- Saucepan
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- 1 2-3 lb elk roast
- kosher salt
- freshly cracked black pepper
- 1 tbsp ghee (for searing)
- 1/4 cup butter (softened)
- 2 tbsp crumbled blue cheese
- 1/2 tsp garlic salt
- 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
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