Filet of Elk on Red Currant Jus with Potato Gratin

For the potato gratin, cut peeled potatoes into 5 mm thin slices. Sauté fine diced onion in butter. Stir in flour and pour in milk and cream while stirring constantly. Season and add potato slices, cook potatoes for about 10 minutes stirring occasionally until al dente, set aside and let cool.

Mix egg yolks into the overcooled mixture. Pour into a baking dish, sprinkle with cheese and bake in the oven at approx. 180 °C for approx. 25 minutes until golden brown.

For the currant jus, press juniper berries and currants and boil down to half the volume together with the game stock. Reduce red wine to a quarter of the volume. Mix game stock and red wine reduction. Add thyme, and season with sea salt and ground pepper. Thicken with a little cornstarch.

For the elk fillet, season the fillet with sea salt and sear all around in some sunflower oil. Remove, season with ground pepper and a pinch of cinnamon and place on a rack.

Using a roasting thermometer, cook in the oven at 120 °C to 56 °C core temperature. Then let rest for 5 – 10 minutes.

Portion the elk fillet into slices and sprinkle with coarse sea salt. Arrange with jus and gratin and serve.

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