Roast elk meat with seasonal vegetables

Meat 558 Last Update: Aug 07, 2021 Created: Aug 07, 2021 0 0 0
Roast elk meat with seasonal vegetables
  • Serves: 5 People
  • Prepare Time: 20 min
  • Cooking Time: 1 day
  • Calories: -
  • Difficulty: Easy
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We offer you a simple and delicious recipe for roasting moose meat with pumpkin or other vegetables of your choice. Make this dish with potatoes, courgettes, eggplant, carrots.

Ingredients

Directions

  1. Defrost the meat. Wash, transfer to a plastic wrap bag. Pour in dry red wine, add rosemary and thyme, season with pepper and salt. Tie the bag, leave in the refrigerator for 10-12 hours to a day. Turn the bag over several times during marinating, and remember the meat a little.
  2. Put a frying pan to heat. Remove the meat from the bag, brush with lingonberry sauce. Melt the butter, fry the elk from all sides until a small crust. Transfer to an ovenproof dish, covered with foil.
  3. Cut the pumpkin into a 2 to 3 cm dice. Combine with olive oil, cloves, Provencal herbs and minced garlic. Season with pepper and salt. Spread around the meat.
  4. Bake the dish at 220 ° C for 20-30 minutes, and then at 180 ° C. The total cooking time in the oven should be about an hour. Check readiness with a cooking thermometer. Elk meat should be taken out when the internal temperature in the thickest part is 60-64 ° C. Leave the meat to rest for 10 minutes.
  5. While the loin is baking, make the sauce. Dissolve the frying in the pan with the wine left over from the marinade, add the lingonberry sauce. Stir, boil, heat for 3-4 minutes.
  6. Everything! Gorgeous, juicy elk meat with pumpkin is ready! Place a few slices of meat on a plate, add pumpkin, pour over the sauce.

Roast elk meat with seasonal vegetables



  • Serves: 5 People
  • Prepare Time: 20 min
  • Cooking Time: 1 day
  • Calories: -
  • Difficulty: Easy

We offer you a simple and delicious recipe for roasting moose meat with pumpkin or other vegetables of your choice. Make this dish with potatoes, courgettes, eggplant, carrots.

Ingredients

Directions

  1. Defrost the meat. Wash, transfer to a plastic wrap bag. Pour in dry red wine, add rosemary and thyme, season with pepper and salt. Tie the bag, leave in the refrigerator for 10-12 hours to a day. Turn the bag over several times during marinating, and remember the meat a little.
  2. Put a frying pan to heat. Remove the meat from the bag, brush with lingonberry sauce. Melt the butter, fry the elk from all sides until a small crust. Transfer to an ovenproof dish, covered with foil.
  3. Cut the pumpkin into a 2 to 3 cm dice. Combine with olive oil, cloves, Provencal herbs and minced garlic. Season with pepper and salt. Spread around the meat.
  4. Bake the dish at 220 ° C for 20-30 minutes, and then at 180 ° C. The total cooking time in the oven should be about an hour. Check readiness with a cooking thermometer. Elk meat should be taken out when the internal temperature in the thickest part is 60-64 ° C. Leave the meat to rest for 10 minutes.
  5. While the loin is baking, make the sauce. Dissolve the frying in the pan with the wine left over from the marinade, add the lingonberry sauce. Stir, boil, heat for 3-4 minutes.
  6. Everything! Gorgeous, juicy elk meat with pumpkin is ready! Place a few slices of meat on a plate, add pumpkin, pour over the sauce.

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