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Member recipe

Christmas Elk

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Serves 4

Far, far better than "Turkey Cardboard", and easier...

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  • 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.


    1. In a large ovenproof dish, place in the pan and heat the oil and butter (oil helps to stop the butter burning)
    2. Gently fry onions till soft. If you're a real garlic-lover, add some coarsely chopped after a few minutes.
    3. Put elk on top, wide-side of the cut down. No need to brown. Add wine , spices and water, sprinkle the garlic powder on top. Don't brown the elk: no need, it's succulent as it is.
    4. 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...
    5. 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.
    6. After the elk's rested about 10 minutes, slice against the grain. Use a sharp knife, if you don't it won't slice, but shred.

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