Recipe courtesy of Beaver Choice
Print
Total:
1 hr 15 min
Active:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Active:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons butter
  • 2 pounds shaved elk meat
  • 1/4 cup dried chanterelle mushrooms, rehydrated and boiled for 1 hour
  • 1 tablespoon juniper berries, crushed
  • 1/2 cup creme fraiche
  • 1/4 cup lingonberries, plus more for garnish
  • Kosher salt and freshly ground pepper
  • Mashed potatoes, for serving
  • Chopped fresh parsley

Directions

Watch how to make this recipe.

Melt the butter in a pan (preferably cast iron) and add the elk, mushrooms, juniper and some salt and pepper. Stir-fry until the meat is cooked, and then add the creme fraiche and lingonberries and fry for another few minutes. Serve over mashed potatoes, garnished with lingonberries and chopped parsley.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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