- Preheat oven to 150°C (300°F).
- Place wapiti roasts on a flat work surface. Using a well-sharpened knife, cut roasts open but do not separate. Sprinkle pepper onto each roast. Spread duck rillettes over meat and cover with arugula. Close roasts and tie tightly with string.
- Season outside of roasts with pepper and brush with Dijon mustard. Heat oil in a large ovenproof skillet over medium-high heat and sear roasts on all sides for 3 to 4 minutes.
- Place in oven and roast for 40 to 45 minutes, or until internal temperature reaches 60°C (140°F). Place roasts on a plate; cover with aluminum foil and allow to sit for 5 minutes.
- In the meantime, place skillet on the stove and heat over medium-high heat until all the meat juices and particles are well caramelized. Add red wine and scrape the bottom of the skillet to loosen browned bits. Let mixture reduce by half. Pour in consommé and bring to boil. Add diluted cornstarch, whisking until sauce thickens.
- Let simmer for 2 to 3 minutes. Season with pepper to taste and reserve. Carve each roast into six slices, and serve with red wine sauce, baby red potatoes sautéed in butter, and green beans. Sprinkle with fresh savory.
: Do not overcook the wapiti; serve rare or medium (pinkish).