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
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