Instructions

1. Preheat the oven to 275°F (135°C).
2. Mix the beef consommé and prunes in a bowl. Macerate for 30 minutes.
3. Heat the duck fat in a small roasting pan on the top of the stove over medium-high heat.
4. Season the elk roast with salt & pepper on all sides and sear for about 2 minutes per side. Remove the elk roast from the roasting pan and set aside.
5. Add the onions to the roasting pan and cook for 5 minutes or until tender and lightly browned.
6. Mix in the vinegar and maple syrup and cook for another 2 minutes or until the liquid is completely evaporated.
7. Add the beef consommé and prune mixture and return the elk roast to the pan. Place the sprigs of rosemary on top.
8. Cook for 1 hour or until the centre of the roast reaches a temperature of 155°F (68°C).
9. Remove from the oven and let stand for 15 minutes.
10. Slice elk roast and place on serving plates. Drizzle with a bit of the cooking juice and enjoy.