Roasts

Elk Roast with Swedish Black Currant Marinade
3 pound lean elk roast

Slow-cook the roast in a 260 degree oven until internal temperature on a meat thermometer placed in the center is 150 degrees. Cool in refrigerator until cold. This may be done the day before serving. Marinade
1/2 cup svart vinbarssaft (black currant concentrate)
1/4 cup balsamic vinegar
3 bay leaves, crushed a bit
25 juniper berries
2 teaspoons thyme
1 tablespoon rose pepper (red pepper corns)
2 tablespoons soy sauce
black pepper to taste

Simmer marinade ingredients until it reduces to 3/4 of the original volume. Cool. Blend in 1/3 cup safflower oil.

Slice the cold meat into very thin slices. Place into a flat dish or deep platter. Pour marinade over the meat and let it set at room temperature for at least one hour. Turn meat occasionally to make sure meat is well coated.

Serve with roasted vegetables (carrots, parsnips, leeks, sweet red peppers, potatoes).

This now favorite recipe in the Lee community was shared with us by two friends in Sweden, Anne and Biggan.

Rocky Mountain Elk Osso Buco
6 elk shanks, crosscut 1 to 2 inches thick
30 ml (2 tbsp) flour
50 ml (1/4 cup) canola oil 250 ml
(1 cup) onion, diced
75 ml (1/3 cup) carrot, diced
75 ml (1/3 cup) celery ribs, diced
3 cloves garlic, smashed
1 1iter (4 cups) Cabernet Sauvignon
250 ml (1 cup) tomato paste
1 sprig rosemary
2 liters (8 cups) game stock or veal stock
3 juniper berries, crushed
18 dried Black Mission figs
salt and pepper

Directions:
Pat the elk shanks dry with paper towel and season with salt and pepper.
Dredge in flour and shake off the excess
Sear the shanks in hot oil to form a crust and remove, set aside.
Heat canola oil in a heavy braising pot.
Add the onion, carrot, celery and garlic and saute until golden.
Add the rosemary, juniper, figs and tomato paste and cook for 1 minute.
Add the red wine and stock and bring to a boil, skimming off any foam that comes up.
Add the seared elk shanks, turn down to a low simmer and place in a 325 F oven for 2 hours.
Remove from oven and allow to cool.
Remove the elk shanks and figs very carefully.

Sauce:
Skim off any fat that has accumulated on the surface of the braising liquid.
Bring back to a boil and reduce to about 1 liter (4 cups) and strain through a fine mesh sieve.
Return the elk shanks and figs, reheat and keep warm.

Serving Suggestion:
Place a heaping spoonful of whipped potatoes in the middle of a plate. Place an elk shank on top of the potatoes, three figs around the potatoes and spoon 3 to 5 Tablespoons of the sauce around and over the elk.

Lean a small bundle of the beans against the shank and garnish with a sprig of rosemary.

Drizzle the dish with extra virgin olive oil and serve.