Rafter H BBQ
Justin’s gift has been a big hit here at my house and a lot of fun. Such an incredible meat, the flavors are very pure, but strong…if that makes any sense. I found this recipe and tweaked a bit, came out amazing for something a bit more elevated than Shepards pie. I thought the back-strap medallions deserved to be front and center on a special plate and this hit the mark for us. SV Elk Steak
Ingredients:
- About pound of Elk steak
- 1 sprig Rosemary
- Salt + Pepper
- 1 clove Garlic Sliced
- 2 pats Butter
- I set SV to 135°F for medium rare to medium. My wife likes it more cooked than me.
- Sprinkled a little salt and pepper over the elk steaks and put in sous vide bag. Added a rosemary sprig and sliced garlic clove.
- I still use a ziploc for SV, doing the water displacement (or redneck) method, slowly lowering the bag into the water to get the air out of the bag before completely sealing it. Then let it cook in the sous vide pot for 1 hour.
- After the 1 hour of cooking, pulled the elk steaks out of the sous vide pot.
- Then got a skillet smoking hot for a sear.
- Added a little olive oil to the pan to help prevent the elk steaks from sticking. Add the elk steaks, leftover rosemary sprig, garlic, and a pat of butter to the top of each elk steak. Cooked the elk steaks on one side for about 2 minutes, flipped, and cooked on the other side for about 1 minute.
- Removed the seared elk steaks to cutting board for a rest.
For Balsamic Blueberry Sauce
Ingredients:
- 1 tbls Butter
- 1 clove Garlic Minced
- 1/4 cup Balsamic Vinegar
- 3 oz Blueberries
- 1/4 tbls Rosemary Fresh, Chopped
- 1 tbls Honey
- 1 tbls Brown Sugar
- 1 tbls Sake
- 1 Lemon
- While the elk was in SV I Minced the garlic, Put the balsamic vinegar, blueberries, rosemary, honey, brown sugar, and sake in a bowl.
- Melted the butter in a saucepan on med low.
- Added the minced garlic into the butter and sautéed until they started to give that wonderful nutty scent (about 2 minutes).
- Poured in the balsamic vinegar blueberries mix from the bowl and stirred regularly.
- Zested the lemon into the pan. Then sliced the lemon and squeezed juice into the pan with the glaze.
- Then Low simmered the sauce for 30 minutes to reduce down and make balsamic reduction. Stirred often.
- When the blueberries were soft, I used a spoon to squish most of the berries against the saucepan, I left it clumpy on purpose for texture. When sauce was sticking to back of spoon I put burner on lowest setting to keep warm before serving.
In between I made some herb mashed potatoes that have become pretty standard for meals like this!
Plated and absolutely delicious!
This was an incredible dish. The elk is so soft with a clean game flavor. The balsamic blueberry enhanced it perfectly and the garlic herb potatoes gave a wonderful, rich base. Justin provided my family a unique and incredible meal that we will long remember! Thank you again Brother!
Thank you for your time!
Last edited:
I’m feeling a bit spoiled now! I did lick the last bit off the plate. No pride
I think this sauce will go great with pork too! I appreciate it Ryan!
