Jul 13 2026
Restaurants›Ballast Point Brewing›Roast Elk Loin Recipe

Roast Elk Loin Recipe

Inspired by Ballast Point Brewing
Time2h
Serves4

with Fermented Blueberries, Celeriac Puree, Roast Carrots and Demi-Glace

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Ingredients

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Meat

Fermented Blueberries

Celeriac Puree

Roast Carrots

Demi-Glace

Method

Ferment Blueberries

  1. 1

    Prepare the Blueberries

    In a saucepan, combine water, sugar, salt, and vinegar. Heat until sugar dissolves. Pour over blueberries in a jar and let ferment at room temperature for 3-5 days.

Prepare Celeriac Puree

  1. 2

    Cook the Celeriac

    Peel and chop celeriac. Boil in salted water until tender. Drain and blend with butter, cream, and salt until smooth. Set aside.

Roast Carrots

  1. 3

    Roast the Carrots

    Preheat the oven to 200°C (400°F). Toss carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.

Cook the Elk Loin

  1. 4

    Prepare and Roast the Elk Loin

    Season elk loin with salt and pepper. Heat olive oil in a skillet over high heat and sear the loin on all sides. Transfer to the oven and roast at 180°C (350°F) for about 25-30 minutes, or until the internal temperature reaches 55°C (130°F) for medium rare.

Make the Demi-Glace

  1. 5

    Prepare the Sauce

    In the same skillet used for the elk, add shallots and thyme. Sauté until softened. Add red wine and beef stock, simmer until reduced by half. Season with salt.

Plate the Dish

  1. 6

    Assemble the Plate

    Slice the elk loin and arrange on a plate with celeriac puree, roasted carrots, and a drizzle of demi-glace. Top with fermented blueberries.

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