Elk with mushrooms in sour cream sauce

To get a delicious dish, you just need to warm the elk meat with mushrooms at a low temperature and, by the way, not so long. Make healthy, dietary meats using this recipe. You will be very satisfied!

Ingredients

• 1.5 kilograms of boneless moose leg;
• 300-400 milliliters of dry red wine;
• 300-400 grams of sour cream or natural yogurt;
• 30 pieces of juniper berries;
• 2 teaspoons dried thyme
• 100 grams of currants;
• 30 grams of butter;
• 1 tablespoon sugar
• 3 onions;
• 0.5 kilograms of forest mushrooms - white or chanterelles);
• 1 teaspoon dry beef broth

Directions

1. Rinse and dry the previously thawed ham. Cut into 1/2-inch pieces. Fry until a small crust appears in vegetable oil. Cook the meat in several portions so that the elk is fried and not stewed in its own juice.
2. Chop the onion, fry for 2-3 minutes - until transparent. Transfer the meat and onions to a thick-walled saucepan or cauldron. Chop the mushrooms, fry in vegetable oil with the addition of butter at high temperature - until a pleasant golden brown color. Send to meat with onions.
3. Season the ingredients with chopped juniper berries and thyme, dry broth, blackcurrant juice, sugar, sour cream. Pour in the wine, add so much water that the liquid is on a level with the food. bring to a boil, reduce heat to low and leave covered for 2 hours.
4. Thicken the sauce with 1 teaspoon of toasted flour, if desired. Try the cooked dish, add salt if necessary.
5. Portion and serve