Elk roast – Älg i grytan

Ingredients for 4 servings:

• 1 kg meat (elk roast)
• 750 ml sweet cream
• e.g. beet syrup
• Salt and pepper from the mill
• Butter for frying
• 1 dashes soy sauce, if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

If you have the opportunity to buy a piece of elk meat, you should definitely try this preparation!

If necessary, tie the elk meat into a shape. Season generously all over with pepper and then rub it with the sugar beet syrup, not too thickly. Melt the butter in a cast-iron pot (preferably with a heavy lid) and sear the roast until seared all over. Then add half of the cream, at least enough so that half of the roast is submerged in the cream. Cook the roast with the lid on for 1.5 hours. Turn it over halfway through. When the roast is cooked, remove it and let it rest for about 10 minutes. Meanwhile, bring the reduced cream back to a boil in the pot, add the remaining cream, and reduce it. Season the resulting sauce with salt, pepper, and perhaps a dash of soy sauce. There is no need to thicken the sauce in any other way. To serve, cut the roast into very thin slices. Traditionally, Swedish accompaniments to this dish include boiled potatoes, vegetables, and either blackcurrant or rowanberry jelly.