Roast Elk

Rub the meat with salt and pepper and fry in clarified butter over high heat.

Clean the leek, carrot, onion, remove the peel, cut into coarse pieces and add when browning the last side of the meat.

When the meat is well browned, add a small amount of water and continue to sauté over medium heat, stirring several times, until the liquid has evaporated.

Repeat the whole until about 1/2l of water is used. Add pimento seeds, season roast to taste and add the rest of the water, close the saucepan and simmer at a moderate temperature for about 1 1/2 hours.

Keep the meat warm. Add breadcrumbs to the sauce form, let it boil until it is creamy and strain. Add half of the whipped cream to the sauce. Pour the rest of the whipped cream over the meat and bring to the table.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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