City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Elk Outside Round Roast with Bourbon Saskatoon Berry Cream

Sept/Oct 2018

Chef Saravanan Senniappan,
Big Fish/Open Range

Elk Outside Round Roast:

1 lb. elk round roast

salt and pepper

1 T. cooking oil

1 oz. bourbon

Slice the elk roast into 4x 4-oz. slices and salt and pepper them. Into a large frypan put the cooking oil and sear the slices on one side for 1 minute. Flip them and sear the other side for 1 minute. Remove the pan 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. Remove and serve with the Bourbon Saskatoon Berry Cream.

Bourbon Saskatoon Berry Cream:

1 T. cooking oil

2 garlic cloves, minced

1 oz. bourbon

1 c. Saskatoon berries

1/2 c. apple juice

2 c. whipping cream

1 t. each: ground cinnamon, ground nutmeg, chopped fresh rosemary

2 t. vanilla extract

2 T. butter

salt and pepper to taste

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. Add the Saskatoon berries, apple juice, cream, spices and rosemary and simmer for about 8 minutes. Add the vanilla extract and butter and stir until the butter is melted and incorporated into the sauce. Add the salt and pepper to taste and ladle on top of the elk slices.

Serves 4.

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