Braised elk with two kinds of potatoes, mashed peas and braised vegetables

Ingredients for 10 servings:

• 2 ½ kg elk meat, neck or leg
• 2 kg potato(s), waxy
• 400 g mushrooms
• 1 kg peas
• 200 ml whipped cream
• 15 g brown sugar
• 50 g butter
• 25 ml orange juice
• 1 bunch of parsley
• 1 half nutmeg
• 7 bay leaves
• 15 juniper berries
• 1 package of onions
• 5 cloves garlic
• 2 bunch soup vegetables
• 100 ml red wine, dry
• 250 ml tomato(s), pureed
• some pepper
• some salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Wash and chop the vegetables, peel and roughly chop the onions and carrots. Fry the onions, mushrooms, and leeks from the vegetables in a roasting pan with clarified butter until translucent. Then deglaze with the water and add the remaining vegetables and carrots. Peel and add the garlic. Let everything simmer until a tasty vegetable broth has developed. Season with salt and pepper. Remove any silver skins from the roast and sear it in clarified butter. Then remove the roast and add it to the vegetable broth. Add the bay leaves and juniper berries. The roast must braise for at least three hours at 150°C. In the pot in which the roast was seared, caramelize the sugar and deglaze with red wine; alternatively, grape juice can be used, although this will sweeten the sauce. Add a little tomato paste and half of the mushrooms, and top up with the passata. Peel and quarter the potatoes, and boil them in salted water. Take half of the potatoes and melt the sugar over low heat, then add the orange juice and butter. Once the butter has melted, add the potatoes and caramelize. Sprinkle the other half with parsley before serving. Cook the peas and season with salt, pepper, and nutmeg. Then mash them with a masher. Once the roast is ready, remove the meat from the roasting tin, wrap it in aluminum foil, and return it to the oven. Strain the liquid from the roasting tin through a sieve and add it to the sauce. Season with cream and thicken or reduce if necessary. Remove the carrots and mushrooms from the sieve and serve with the meat.