Roast Elk, Pickled – with Stuffed Pears and Porcini Mushrooms

Summary

Ingredients

• 1 kg game, (elk meat, leg - order in advance)
• 1 glass game stock
• 1 pinch (s) sugar
• 2 onions)
• some clarified butter, for frying

For the marinade:

• 250 ml red wine
• 500 g buttermilk
• 500 ml water
• 1 piece (s) celeriac
• 3 carrot (s)
• 2 onions)
• 10 juniper berries
• 10 grains allspice
• 1 bay leaf
• 10 peppercorns, (black)
• 1 tablespoon salt
• 750 g porcini mushrooms
• 2 tablespoon butter, (for frying the mushrooms)
• 2 leeks
• some salt and pepper
• water
• 100 g cranberries
• 1 cup cream
• 2 pear (s)
• 1 tablespoon sugar
• 1 lemon (s), the juice
• 2 packs dumplings, (finished product on the refrigerated shelf)

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Instructions

1. For the stain:
2. Bring 1/2 liter of water with the bay leaf, allspice grains, peppercorns, juniper berries, 1 tablespoon of salt, the cleaned, roughly cut celery, the peeled, diced onions and the peeled and cut carrots to the boil and simmer gently for about 10 minutes. Then add the red wine and buttermilk and stir everything together. Let cool down.
3. Put the leg of the elk inside and let it steep for three days in a cool place. The meat loses its typical, strict game taste as a result of this marinade.
4. After the 3 days, remove the meat from the stain and pat dry with kitchen paper. In an appropriately large, fireproof casserole, fry in hot clarified butter until golden brown on all sides. Sprinkle a good pinch of sugar into the roasting tray. Start cooking with the game stock.
5. Preheat the oven to 200 ° C.
6. Place the pan with the roast in the oven and cook for 1 1/2 - 2 hours at 200 ° C.
7. After the cooking time, take the roast out of the pan and wrap it in aluminum foil so that the meat juices can spread out.
8. Pull a sauce out of the roast; If necessary, add a little red wine and stock to the boil. Season with salt and pepper to taste.
9. In the meantime:
10. Whip the cream until stiff and mix with the cranberries. Refrigerate.
11. Halve the lemon and squeeze out some juice - about 1 tablespoon
12. Cook the dumplings according to the instructions.
13. Carefully brush and clean the mushrooms - but do not wash. Wash and clean the leek sticks and cut into fine rings.
14. Pan the mushrooms in a little hot butter and season with salt and pepper. Add the leek rings and sauté. They also give the porcini mushrooms a spicy taste.
15. For the stuffed pears:
16. Peel and halve the pears. Carefully remove the core from the core with a ball cutter.
17. C. Boil 1/2 L water with 1 tablespoon lemon juice and 1 tablespoon sugar in a saucepan and briefly blanch the pear halves in it - but do not boil until soft! Quench immediately in ice-cold water.
18. Fill the pear halves with the cranberry cream.
19. Serving on flat, preferably plain, white plates:
20. Cut the meat into pleasant, not too thick slices. Place a saucepan on each plate and place the meat slices on top.
21. Place 2 dumplings on each plate and place 1 filled pear half on each side - outside the saucepan.

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