French Limousin Elk Roll Recipe

This recipe represents the tradition of the Paleolithic diet. It's not just natural products without preservatives - all ingredients are sourced from their natural habitat. No iodized salt. No feed-grown meat. And most importantly, it's very simple! After all, we will cook from real minced meat!

Ingredients

• 1 kilogram of elk minced meat with bacon;
• 1 large or 2 small onions;
• 2 sour green apples;
• 2 tablespoons dried sage
• 2 teaspoons fine sea salt for cooking
• 30 milliliters of vegetable oil;
• baking dish.

Directions

1. Cut the onions and apples into small cubes. Preheat oven to 180 ° C
2. Toss the minced meat with the chopped ingredients, add the sea salt, stir again.
3. Grease a baking dish with vegetable oil and spread the roll mixture.
4. Place the leaf in the oven on a medium level and bake for 50-60 minutes. You do not need to close the top of the form. The finished roll will begin to move away from the side walls of the mold, its internal temperature should be at least 65 ° C.
5. Garnish with dried sage. Serve hot. Red wines will suit it - choose from Chianti, Bordeaux, Cabernet varieties. For additions, you can schedule a crunchy bread or rolls from a private bakery, a fresh vegetable salad.