Braised Elk Roast with Root Vegetable Gratin
recipe

Description: A hearty and flavorful dish featuring tender elk roast paired with creamy root vegetable gratin and sautéed chanterelles.
Preparation Time: 3 hours
Serving Size: 6-8 servings
Ingredients:
- 1½-2 kg elk roast
- 1 onion
- A piece of celery
- A piece of parsnip
- 2 carrots
- 1 bay leaf
- 1-2 dl light balsamic vinegar
- 4 juniper berries on a branch
- Salt
- White pepper
- Butter or oil for browning
Chanterelles:
- 1 onion
- 400 g fresh chanterelles
- Butter or oil for sautéing
Sauce:
- 2-3 dl game stock
- Juices from the roasting pan
- 2-3 tbsp butter
- Salt
- White pepper
Root Vegetable Gratin:
- 1 kg parsnip, carrot, celery (and 2 potatoes)
- 2 garlic cloves
- 3-5 dl cream
- White pepper
- Salt
- 2-3 dl grated cheese
Instructions:
1. Take the elk roast out of the fridge and let it come to room temperature for about an hour. Remove any membranes and pat the meat dry with paper towels. Season with salt and white pepper.
2. Sear the meat on a hot pan until browned on all sides. Grease a baking dish and place the roast inside.
3. Add the juniper branch and bay leaf to the dish. Peel and chop the vegetables and onion, brown them in the pan, and then add them to the baking dish.
4. Pour balsamic vinegar over the roast and add water until it reaches halfway up the meat. Cover the dish with foil and roast in a preheated oven at 175°C (350°F) until the internal temperature of the roast reaches desired doneness (60-70°C or 140-158°F).
5. Let the roast rest under foil for about 10-15 minutes before slicing.
6. Root Vegetable Gratin: Peel and slice the root vegetables into even pieces. Grease another baking dish and add half of the vegetables. Sprinkle with garlic, season with salt and pepper, and add grated cheese. Layer the remaining vegetables on top, season, and pour cream over until 2/3 of the vegetables are covered. Bake in the oven at 175°C (350°F) for 45-60 minutes.
7. Sauce: Strain the juices from the roasting pan into a saucepan, add game stock, and reduce. Add butter, stir, and season.
8. Chanterelles: Clean the mushrooms and peel and slice the onion. Sauté them in a pan and season.
9. Serve slices of elk roast with root vegetable gratin and sautéed chanterelles. Spoon sauce over the top and enjoy immediately.
Nutritional Information (per serving):
Calories: 550
Protein: 40g
Fat: 30g
Carbohydrates: 35g
Fiber: 5g
Sodium: 600mg

Reviews: 4 (2271 reviews) ★★★★★ share