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

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 the Blueberries

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

Cook the Celeriac

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.

Roast the Carrots

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.

Prepare and Roast the Elk Loin

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.

Prepare the Sauce

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

Assemble the Plate

Elk loin

Salt

Black pepper

Olive oil

Blueberries

Water

Sugar

White vinegar

Celeriac

Butter

Cream

Carrots

Beef stock

Red wine

Shallots

Thyme

Roast Elk Loin

Make Roast Elk Loin Recipe in just 2h . with Fermented Blueberries, Celeriac Puree, Roast Carrots and Demi-Glace

Roast Elk Loin Recipe

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