- Elk shoulder roast, 4-5 lbs
- 3 tbsp butter, room temperature
- salt and pepper
- 2 cups fresh blueberries
- 1/2 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, minced
- 2 shallots, minced
- 1/2 cup chicken stock or water
- 1 tsp apple cider vinegar
As with most roasts, remove the elk roast from the fridge about 2 hours before cooking so that it can come to room temperature.
Preheat oven to 300 F. Rub 2 tbsp of the butter on all sides of the roast and season with salt and pepper. Roast in the oven for about 1.5 hours, but check the temperature occasionally. You do not want to overcook this meat. It should be removed from the oven at an internal temperature of 135 F. It will rise to 140 over the resting period. Tent with aluminum foil, and make sure it rests at least 10 minutes before serving.
In a skillet, heat remaining 1 tbsp butter. Add shallot and cook for 3-4 minutes until tender. Add blueberries and herbs and cook another 2-3 minutes. Add chicken stock and cider and simmer for 10-12 minutes until the sauce is reduced by about half and the blueberries have broken down. Season with salt and pepper. Now you can either strain the solids from the sauce and use the thick syrupey sauce alone, or for a more rustic application you can just keep it all together.
Slice elk roast in 1 cm slices and serve with blueberry sauce over top.