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Impress your guests with this wildly delicious meal. Tender grilled elk meat is layered onto sweet potatoes and topped with wild mushrooms and a red currant sauce drizzle.
2 Medium sweet potatoes
Olive oil
Salt
freshly cracked black pepper
1 Tablespoon Ground Juniper
1 Tablespoon ground fennel seed
1 Tablespoon Ground black pepper
1 Tablespoon smoked sea salt
1 (12 oz) elk loin
olive oil
1/2 Pound wild mushrooms
salt
1/2 Cup Celery leaves
3 Tablespoon sherry vinegar
2 Tablespoon Olive oil
2 Quart Elk Stock
1/2 Bottle red wine
6 Sprig thyme
2 Bay leaves
12 juniper berries
salt and pepper
1/2 Cup currant jam
: 270 ˚F
: 270 ˚F
2 Medium sweet potatoes
As Needed Olive oil
To Taste Salt
To Taste freshly cracked black pepper
: 450 ˚F
1 Tablespoon Ground Juniper
1 Tablespoon ground fennel seed
1 Tablespoon Ground black pepper
1 Tablespoon smoked sea salt
1 (12 oz) elk loin
As Needed olive oil
: 450 ˚F
1/2 Pound wild mushrooms
As Needed Olive oil
To Taste salt
To Taste freshly cracked black pepper
1/2 Cup Celery leaves
3 Tablespoon sherry vinegar
2 Tablespoon Olive oil
To Taste salt
To Taste freshly cracked black pepper
2 Quart Elk Stock
1/2 Bottle red wine
6 Sprig thyme
2 Bay leaves
12 juniper berries
To Taste salt and pepper
1/2 Cup currant jam
To Taste salt and pepper