Elk With Juniper Berries And Dried Cranberries Recipe

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0 votes | 7449 views
Servings: 6

Ingredients

Cost per serving $13.66 view details

Directions

  1. Combine marinade ingredients in a shallow baking dish. Immerse meat in marinade. Cover and marinate in fridge for one day or possibly up to two days. Turn often.
  2. Elk:Remove meat from marinade. Dredge meat in flour. Season with salt and pepper. Heat oil in large casserole or possibly pot on high. Brown meat for 2 to 3 min per side. Remove from pot and set aside. Add in to the same pot over medium heat the blanched pear onions. Saute/fry till golden brown, approximately 8 to10 min. Add in the pancetta. Cook for another 4 to 5 min till golden brown and crisp. Add in the browned meat, wine and stock. Cover and simmer on very low heat for 1 hour.
  3. Add in remaining ingredients. With lid slightly off continue to simmer 1 hour or possibly till meat is fork tender and sauce is thick. Adjust seasoning and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 528g
Recipe makes 6 servings
Calories 606  
Calories from Fat 203 33%
Total Fat 22.67g 28%
Saturated Fat 6.66g 27%
Trans Fat 0.18g  
Cholesterol 139mg 46%
Sodium 497mg 21%
Potassium 1231mg 35%
Total Carbs 16.55g 4%
Dietary Fiber 3.5g 12%
Sugars 5.47g 4%
Protein 53.24g 85%
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