Klassisk elgstek
Added by Petter Lie
Prep 60 minCook 60 min
Elk (moose) is a prized Scandinavian game meat, lean and deeply savory. This roast is paired with a game sauce, roasted beets for sweetness and color, Brussels sprouts, carrots, and crispy rosti potatoes. Perfect autumn dinner-party fare that can be prepped a day ahead up to the roasting step.
Servings
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Ingredients
elk roastelk roast
thymefresh thyme
onionlarge, quartered
carrotlarge, cut into pieces
juniper berriesjuniper berries, crushed
wateror stock
salt
pepper
rosti potatoesrosti potatoes, store-bought or homemade
game saucegame sauce, prepared per package
carrotscarrots, for side
Brussels sproutsBrussels sprouts, for side
beetrootbeetroot, large, for side
shallotshallots, for side
Instructions
1
Rub the roast with salt and pepper. Sear on all sides over high heat in a cast-iron pot or skillet. Transfer the roast to an oven-safe dish or pot along with the onion, carrot, crushed juniper berries, and fresh thyme. Pour in the water or stock.
2
Insert a meat thermometer and roast at 175°C (350°F) until the thermometer reads 65°C (150°F) for medium-rare pink, or 70°C (160°F) for well done.
3
Peel the carrots and cut into slices. Trim and wash the Brussels sprouts. Peel the shallots. Boil the vegetables until nearly tender in salted water, then drain and set aside.
4
Wash and scrub the beetroot. Cut into cubes and boil until nearly tender, then drain and set aside.
5
Fry the rosti potatoes and prepare the game sauce according to package instructions.
6
Remove the roast from the oven and let it rest for 15 minutes.
7
Saute the cooked carrots and Brussels sprouts quickly in a little butter with a pinch of sugar and salt in one pot, and the beetroot separately in another pot — combining them will stain everything pink.
8
Slice the roast and serve with game sauce, rosti potatoes, glazed beetroot, and vegetables.
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