Elk Fillet with Cinnamon and Lingonberry Sauce and Root Vegetable Cake

Do you like wild meat? This recipe for elk fillet with a sauce of cinnamon and lingonberries is suitable for both special occasions and casual Friday evenings. Serve the elk fillet and the sauce together with a delightful root vegetable cake and enjoy!

Ingredients

  • 600 g elk fillet
  • About 200 g fresh Karljohan mushrooms or other mushrooms
  • 2 tbsp butter
  • Canola oil
  • Salt and pepper

Game Spice Rub:

  • 1 tbsp juniper berries
  • 1 tsp thyme
  • 1 tbsp brown sugar
  • 2 tsp ground ginger
  • 1 tsp finely chopped chili pepper (e.g., Spanish pepper)

Cinnamon and Lingonberry Sauce:

  • 6 dl water + 2 tbsp concentrated veal stock
  • 2 dl red wine
  • 1 dl black currants
  • 1 cinnamon stick
  • A pinch of thyme
  • 3 juniper berries
  • 1 1/2 tbsp sugar
  • Cornstarch (Maizena)
  • Optional: 1/2 dl chopped cherries

Root Vegetable Cake:

  • 2 garlic cloves
  • 4 dl heavy cream
  • 600 g potatoes (waxy variety)
  • 3 carrots (each about 100 g)
  • 3 parsnips (each about 100 g)

Instructions

  1. Preheat the oven to 200°C (392°F).
  2. Season the elk fillet with salt and pepper, then rub it with the game spice mixture.
  3. Heat butter and a bit of canola oil in a pan over medium-high heat. Sear the elk fillet until browned on all sides. Transfer to the oven and roast for about 15-20 minutes or until the desired doneness.
  4. In the same pan, add more butter if needed and sauté the Karljohan mushrooms until golden brown. Set aside.
  5. For the sauce, combine water, veal stock, red wine, black currants, cinnamon stick, thyme, juniper berries, and sugar in a saucepan. Simmer until the berries burst and the sauce thickens slightly. Add cornstarch mixed with water if needed. Stir in optional chopped cherries.
  6. For the root vegetable cake, crush garlic and mix with heavy cream. Peel and thinly slice potatoes, carrots, and parsnips.
  7. Layer the sliced vegetables in a baking dish, pouring the garlic cream mixture over each layer. Bake for about 45-60 minutes or until the vegetables are tender and the top is golden brown.
  8. Serve the elk fillet sliced, topped with Karljohan mushrooms, and drizzled with cinnamon and lingonberry sauce. Accompany with slices of the root vegetable cake.

Enjoy your meal!
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