Entrée: United States – Pan-Roasted Elk with Mushroom-Garlic Sauce and Pearl Onions

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

2–3 lb (900 g – 1.4 kg) elk roast
Salt and pepper to taste
2 tbsp (30 ml) olive oil
8 oz / 225 g button mushrooms, sliced
8–10 pearl onions, peeled
6 cloves garlic, sliced
1 cup (240 ml) beef stock
1 / 2 cup (120 ml) dry white wine or red wine (optional)
2 tbsp (30 g) butter
2 carrots, cut into thin rounds (roasted with the meat)
2 celery stalks, cut into sticks (roasted)
Fresh thyme sprigs

Instructions

1. Preheat oven to 400°F (200°C). Season the elk roast with salt and pepper.
2. In a large ovenproof skillet, heat oil over high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side.
3. Add carrots, celery and a couple of thyme sprigs to the pan around the roast. Transfer to the oven and roast 15–25 minutes depending on roast size and desired doneness (use a meat thermometer: 125–130°F for medium-rare). Remove roast to rest.
4. Meanwhile, return skillet to stovetop over medium heat. Add butter, then mushrooms, pearl onions and sliced garlic. Sauté until golden and caramelized.
5. Deglaze the pan with wine (if using) and simmer to reduce slightly, scraping up fond. Add stock and reduce to a glossy jus, adjusting seasoning.
6. Slice the rested elk roast and spoon mushroom-garlic jus and vegetables over the slices. Serve immediately.

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