PREP TIME : 30 min CHILLING TIME : 1 h 30 READY IN : 2 h MAKES : 6 LEVEL OF DIFFICULTY : Average
Ingredients
2 (about 400 g each) elk roasts
1/2 lb (250 g) Canabec confit duck rillettes at room temperature
1/4 cup (60 ml) Dijon mustard
2 Tbsp (30 ml) olive oil
1/2 cup (125 ml) red wine
1 can (284 ml) beef consommé
2 Tbsp (30 ml) cornstarch, diluted in 2 Tbsp (30 ml) water
2 Tbsp (30 ml) fresh savory, chopped
Ground pepper to taste
Instructions
Preheat the oven to 300°F (150°C).
Place the elk roasts on a flat work surface. Use a sharp knife to cut the roasts open without separating them completely.
Season the inside of the roasts with pepper. Spread the duck rillettes over top and cover with the arugula.
Close the roasts and tie tightly with string.
Season the outside of the roasts with pepper and brush with Dijon mustard.
Heat the oil in a large ovenproof skillet over medium-high heat and sear the roasts on all sides for 3 to 4 minutes. Place in the oven and roast for 40 to 45 minutes or until an internal temperature of 140°F (60°C).
When cooked, transfer the roasts to a serving plate, cover with foil and let stand for 5 minutes.
Place the skillet on the stove over medium-high heat until all of the meat juices and particles are caramelized. Add the red wine and scrape the bottom of the skillet to loosen the browned bits. Let the mixture reduce by half.
Add the beef consommé to the skillet and bring to a boil. Add the diluted cornstarch, whisking until the sauce thickens. Simmer for 2 to 3 minutes. Pepper to taste and set aside.
Slice each roast into six pieces and serve with the red wine sauce.
Accompany with baby red potatoes sautéed in butter and green beans.
