Braised Elk Roast

Lean elk meat is a perfect choice for dinner this summer. We spiced up our evening by crusted this piece with herbs and braising in a local Washington wine. Finished with a balsamic cherry wine sauce this dish gives you reason to celebrate even if it’s a Tuesday.

The flavor profile: Bright reflections of rosemary and sage marry with plump sweet Chukar Cherries to bring this juicy roast a complexity it deserves. The deep Rotie Cellars 2015 Northern Blend boldens the herb and cherry flavors with a refined finish that brings a grounding note to the dish. This sweet and savory option has you going back for seconds.

Ingredients

1. 1 ½ cup fresh blueberries
2. ¾ cup Chukar® Northwest Bings
3. 5 Tbs balsamic vinegar
4. 2 Tbs pure Maple syrup
5. 4 Tbs chopped fresh rosemary
6. 2 tsp chopped fresh sage
7. 2-3 Tbs garlic powder
8. Freshly cracked black pepper
9. 1 tsp dried sage
10. 2 Tbs olive oil
11. 1 Serrano pepper, seeds removed and finely diced
12. 2 lb elk roast
13. 1-2 cups deep red wine (we selected Rotie Cellars Northern Blend)
14. ½ cup prepared Au Jus sauce

Directions

Measure dried Chukar® Northwest Bings in glass pyrex measuring cup. Add boiling water to cup with cherries and fill to 1 cup mark. Leave for 20 minutes and allow cherries to rehydrate.

Combine fresh blueberries, hydrated Chukar Bing cherries, balsamic vinegar and maple syrup. Simmer until cherries and blueberries begin to break down (about 25 minutes).

Chop fresh herbs. Mix 2 Tbs rosemary, 2 tsp sage, 2-3 Tbs garlic. Crust elk roast with mixture. Crack fresh black pepper over roast.

To the berry/cherry mixture add 2 Tbs chopped rosemary, 1 tsp dried sage and diced Serrano pepper. Add 1 cup Rotie wine and let continue to breakdown. Simmer 10 minutes.

Brown elk roast on all sides in 2 Tbs olive oil.

Place roast in glass baking dish with tightly fitting lid. Pour ½ of the cherry/berry reduction over roast, reserving the remaining half. Add ½ cup Au Jus sauce. With lid on, bake at 325 for 45 minutes or until roast reaches no more than 130°F. Allow it to rest before slicing.

Let roast stand on carving board 5 minutes before cutting. Serve with cherry/berry reduction poured on top. If you prefer a thinner sauce to serve with the elk roast add ½ cup wine to cherry/berry sauce and continue to cook on low allowing it to breakdown further and smooth out.

Serve with a glass of wine and enjoy!