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Braised wapiti roast with prunes and rosemary

Main course | Easy | 1 hour
4 portions
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 340
  • Lipides 5 g 8 %
    • Saturated fat  2 g
    • ++ Trans fat 0 g 10 %
  • Cholesterol 70 mg
  • Sodium  590 mg 25 %
  • Carbohydrate 42 g 14 %
    • Fibre  5 g 20 %
    • Sugars  25 g
  • Protein 32 g
    • Vitamin A 2 %
    • Vitamin C 8 %
    • Calcium 6 %
    • Iron 30 %
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 135°C (275°F).
  2. Pour beef consommé into a bowl and add prunes. Macerate for 30 minutes. Heat duck fat in a small roasting pan on the stovetop over medium-high heat. Season roast with salt and pepper on all sides and then sear for about 2 minutes per side.
  3. Reserve. Add onions to the roasting pan and cook for 5 minutes, or until soft and just golden.
  4. Stir in vinegar and maple syrup. Continue cooking for 2 minutes, or until liquid has completely evaporated.
  5. Add beef consommé along with prunes and place wapiti roast on top. Place rosemary sprigs on the roast. Cover and braise meat in the oven for 1 hour, or until internal temperature indicates 68°C (155°F). Remove from oven and let sit for 15 minutes.
  6. Serve roast in slices, spooning onion sauce over top, and garnish with prunes. Serve with potato mousseline and buttered asparagus.

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