Elk meat rinse, rub dry, steep in a stone pot with buttermilk and spices for 3 days.
Take out the meat, rub it dry and lard it with the bacon cut into fine strips. Fry in hot fat, season with salt and season with pepper. Cook until done by pouring hot water over the meat.
Take out the meat, keep warm, boil off the meat stock with the beef broth. Thicken sauce with a little bit of cooled cornstarch, bring to a boil, season, refine with sour whipped cream and red wine.
Author’s note: A treat that was already a rarity in old East Prussia. Elk meat is basically treated like any other game meat.
Our tip: Use bacon with a fine, smoky note!