Elk on gin

What a great combination! I got a great present from my colleague Christine – actually her husband shoot elk last weekend. What a treat! For most of my European friends it is quite complicated to explain the difference between deer – elk – moose, because the terminology is quite similar and translation is complicated. Anyway just for a little explanation with a help of Wikipedia: elk (or wapiti, Cervus canadensis) is one of the largest mammals in North America. Is from the deer family and bulls are some 40% larger than cows at maturity, weighing an average of 320 kg (700 lb)!!!

Only moose (Alces alces subsp. andersoni; as well from deer family) is larger.

 

Ingredients:

3 elk steaks
2 cloves garlic (mashed with some salt)
3 juniper berries
1 clove
5 tbsp gin
1/2 tsp salt
3 tbsp vegetable oil
1 onion
1 carrot
1 parsnip
piece of root celery
2 bay leaves
1/4 cup aceto balsamico
2 cups cream
1 tbsp flour

Directions:

1. Crunch juniper and clove in mortar and add mushed garlic with salt. Add gin and blend well together.

2. Cover the steaks with this marinade and place meat into Ziplock. Let marinate for about 2 days in the fridge.

3. After this two days roast onion on some vegetable oil until light brown.

4. Add shredded root vegetables and bay leaves. Roast for a while.

5. Add the steaks and the marinade as well.

6. Cover and simmer for about 30 minutes until the meat is tender.

7. Take steaks and bay leaves out. Mix the sauce and vegetables using hand mixer and add mixture cream-flour. Cook for a while until the sauce is nice and smooth. Add the aceto balsamico and event. some salt for taste. Serve with dumplings or potatoes dumplings.