Roasted elk with apple bacon stuffing and crisp potatoes

Why not try an elk roast for your next family celebration such as Easter or Thanksgiving. It makes a fantastic alternative to the usual holiday roasts.

3 slices bacon, chopped
1 tablespoon olive oil
1/2 cup finely chopped onion
1 small green apple, peeled and grated
3/4 cup fresh breadcrumbs*
2 tablespoons chopped fresh parsley
salt and freshly ground pepper
2 lbs (1kg) elk tenderloin or round roast
olive oil for brushing
salt and freshly ground pepper

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup brandy
2 cups chicken broth
1/2 cup apple sauce
salt and freshly ground pepper

8 to 10 medium red potatoes, peeled and halved
olive oil, for brushing
coarse sea salt

To make apple and bacon stuffing, heat large frying pan over medium-high heat. Add bacon and cook for about 5 minutes or until crisp; remove to paper towel. Drain fat from pan. Heat oil in same pan over medium-high heat. Add onion and cook, stirring occasionally, for about 5 minutes or until softened. Combine bacon and onion in medium bowl. Add apple, breadcrumbs, parsley, salt and pepper; mix well to combine.

Preheat oven to 400°F (200°C). Place a greased wire rack in a roasting pan. Cut a large slit in side of tenderloin starting and finishing about 1/2 inch (1cm) from each end and taking care not to cut all the way through to the other side. Fill opening with apple and bacon stuffing. Tie with string to secure filling. Rub elk all over with oil; sprinkle with salt and pepper. Place on prepared rack. Roast in preheated oven for 15 minutes. Reduce oven temperature to 350°F (180°C). Roast for about 25 minutes or until medium-rare. Cover with foil and let stand for 10 minutes.

To make the apple brandy gravy, melt butter in large frying pan over medium heat. Add flour and stir for 1 minute to cook the flour. Add brandy and simmer for 1 to 2 minutes or until mixture is thickened. Gradually stir in broth. Bring to a boil over medium-high heat. Stir in apple sauce and a pinch of salt and pepper. Boil, uncovered, for 5 to 10 minutes or until thickened. Cut elk into slices and serve with the gravy and crispy potatoes.

To make the crispy potatoes, place potatoes in large saucepan of salted water. Bring to a boil and cook for 5 minutes; drain. Let potatoes stand on paper towel until completely dry. Brush with oil and sprinkle liberally with salt. Place on greased baking sheet. Bake in 350°F (180°C) for about 45 minutes or until golden and crisp. Serves 8.

* To make fresh breadcrumbs process day-old bread in food processor until coarse crumbs. Or crumble bread in your fingers.


Recipes featured on food show Simple, Fresh, Delicious with Lovoni Walker.


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