King of the Forest in Cognac Reduction
INGREDIENTS:
Number of servings
Serves 4
List of ingredients
2 lbs. (900 g) elk meat, brisket, undercut of sirloin (or other tough game meat, suitable for longtime cooking), alternatively beef or mutton
1 tbs. butter for searing
A good splash of cognac (approximately 2 ounces (6cl)) for flambéing
2 handfuls dried cranberries
4 handfuls grapes, semi crushed
6-8 juniper berries, grounded
2 tsp. green peppercorns
3 tsp. ramson pure (or 2 cloves finely chopped garlic and 1 tablespoon finely chopped chives)
1 garlic
8 medium shallots, peeled
1 large leek
1 tsp. salt
PREPARATION:
The meat: Melt the butter in a large frying pan over medium-high heat. When foamy, but not brown, sear the meat for 1-2 minutes on all sides until golden brown. Add the cognac and, standing back, ignite it with a match or a lighter. Turn off the heat, and let the fire burn out. (Do not put the fire out unless it is an emergency, as you want the alcohol to evaporate.)
Transfer the meat and cooking juices to a Rohmer Topf (or another kind ovenproof dish with a lid. If you don’t have a lid, cover with multiple layers of aluminum foil). Rub the meat with ramson purée. Add cranberries, grapes (some of them gently crushed for additional juice), juniper berries, green pepper, whole shallots, and garlic.
Bake in the oven at 400°F (200°C) for 1 hour. Reduce the temperature to 200°F (90°C) for 6-12 hours.
The leek: Bring water to the boil in a medium pot. Add salt. Cut the leek in 8 pieces and boil for 8-10 minutes until tender.