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Christmas Elk
Serves 4
Easy
Total time:
Defrost in the 'fridge at least overnight. serves 4 'gannets', or 6 if they're just polite.
Far, far better than "Turkey Cardboard", and easier...
Skip to 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.
