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Ingredients

  • Elk meat, around 1Kg (2lb).
  • Large glass of cheap red wine.
  • 3 medium, or 2 large onions, chopped.
  • 4 Bay leaves.
  • Garlic powder, about a teaspoon.
  • (Optional) 2-25 cloves of garlic, (the latter quantity will ward off vampires. Plus your friends ;-) Seriously, 2-3's fine
  • 6-8 allspice berries, whole.
  • About half - pint (OK, 250ml) water, needs to come about halfway up the elk.
  • Olive oil and butter. "Glug" of oil, knob of butter's enough.

For the sauce: a tablespoonful of maize or cornflour for thickening, stirred in about half a teacup of cold water.

  • For the sauce: a tablespoonful of maize or cornflour for thickening, stirred in about half a teacup of cold water.

Method

  • STEP 1
    In a large ovenproof dish, place in the pan and heat the oil and butter (oil helps to stop the butter burning)
  • STEP 2
    Gently fry onions till soft. If you're a real garlic-lover, add some coarsely chopped after a few minutes.
  • STEP 3
    Put elk on top, wide-side of the cut down. No need to brown.
  • STEP 4
    Add wine , spices and water, sprinkle the garlic powder on top.
  • STEP 5
    Don't brown the elk: no need, it's succulent as it is.
  • STEP 6
    Bung it in the oven, 150 celcius* or so, for about 6 hours. Cover, and forget. *Dunno what that is in USA or Libyan measures - they're the only countries who still use that illogical system...
  • STEP 7
    Once done, remove meat, cover and let rest. Take about 4 ladlefuls of the liquid out into a small saucepan, incl. the onion, garlic (if used) and allspice. Boil and slowly stir in the cornflour (Stir the cornflour in the cup again, before adding.
  • STEP 8
    After the elk's rested about 10 minutes, slice against the grain.
  • STEP 9
    Use a sharp knife, if you don't it won't slice, but shred.
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