We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the Privacy Policy.
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 fennel seed
1 Tablespoon ground black pepper
1 Tablespoon smoked sea salt
1/2 Pound wild mushrooms
1/2 Cup celery leaves
3 Tablespoon sherry vinegar
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 fennel seed
1 Tablespoon ground black pepper
1 Tablespoon smoked sea salt
: 450 ˚F
1/2 Pound wild mushrooms
1/2 Cup celery leaves
3 Tablespoon sherry vinegar
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