Roast Elk Recipe

• 1-2 kg Elk Roast
• 3 Carrots (chopped)
• 2 Onions (peeled & chopped)
• 400 ml Water
• 1 tsp Black Pepper (ground)
• 1 tbsp Juniper Berries (ground)
• 2 tbsp Butter
• Salt to taste
  
  For the Sauce:
• 300 ml Broth
• 200 ml Cream
• 4 tbsp Flour
• 1 tsp Cold Water
• 2 tbsp Blackcurrant Jelly

• Heat butter in a cast iron casserole pot and fry elk on both sides.
• Put in onion with carrot, black pepper, juniper berries and salt.
• Add water to it and cook it covered in an oven at 150-175°C for 2-2 ½ hrs.
• Then take out the elk and cover it up with foil. Keep it to the side.
• Take broth in a pan and get it to boil.
• Blend flour with cold water in a cup and mix it in the broth stirring continuously.
• Stir in blackcurrant jelly with cream. Add more salt if required.
• Serve it with roasted elk and salad.