1 – 2 kg elk roast
4 dl water
1 tsp ground black pepper
1 tbs ground juniper berries
2 tbs butter
3 dl broth
2 dl cream
4 tbs flour
2 tbs strong berry jelly (rowanberry, blackcurrant)
Recipe Cooking and Preparation Method
Rinse the roast well. Wash the carrots and peel the onions. Brown each side of the roast in hot butter, preferably in a cast iron casserole pot. Chop the carrots and onions into large pieces and add to the pot. Sprinkle the roast with ground black pepper, ground juniper berries and salt.
Pour water into the pot. Place a lid over the pot and allow the roast to simmer in the oven at 150 - 175 degrees Celsius for approximately 2 – 2 ½ hours.
Using a meat thermometer: Place the thermometer into the deepest part of the roast. The meat is ready when the meat thermometer shows 75 - 77 degrees Celsius. Remove the roast from the pot and wrap it in foil and allow it to "rest" before cutting.
Strain the broth from the pot. Pour 3 dl of broth into a saucepan and bring to a boil. Dissolve the flour with a few drops of cold water and add to the broth whilst constantly stirring. Add cream and 2 tablespoons of rowanberry- or blackcurrant jelly. Check the taste and add a dash of salt if needed.
Food Serving Suggestion
Serve the Roasted Elk together with boiled potatoes, sauce and salad.