Steaks: very lightly pound the elk steaks that have been freed from the fat.
Crush the juniper berries.
Stir the oil with the juniper berries, aquavit, lemon pepper and salt and turn the steaks in it on the other side, then wrap them in aluminum foil and marinate them for 3-6 hours.
Now, in a frying pan, heat the fat and brown the steaks on both sides, remove and keep warm. Sauce: Soak the morels in water.
Peel the shallots and chop them finely, the soaked morels as well.
Heat the butter in the roast stock and sauté the shallots and morels in it. Sprinkle the flour on top and stir through, then extinguish with the whipped cream.
Bring the sauce to the boil once, refine with the port wine, perhaps season and fold in the kitchen herbs.
Let it simmer for another 5 minutes, then pour a little sauce over the elk steaks and serve the rest of the sauce on the side.
Goes well with: Potato or chestnut puree, rowan compote.
As a drink a tart red wine or possibly beer and aquavit.
3 to 6 hours
Our tip: It is best to use fresh herbs for a particularly good aroma!