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Elk Shoulder in Cream Sauce
 Ingredients
- 1 kg boneless elk shoulder roast
- 1/4 cup (50 ml) butter
- 1 small onion, finely chopped
- 10 juniper berries*, crushed
- 1/2 cup (125 ml) dry white wine
- 3/4 cup (375 ml) whipping cream
- 2 Tbsp (30 ml) cranberry sauce
- Salt and freshly ground pepper, to taste
*Use 10 ml gin, if juniper
berries are not available
Preparation
Preheat oven to 450° F (235° C).
Place butter in roasting pan and put in oven. Rub the
roast with salt and pepper. When the butter starts
to foam, add the roast, onion and juniper berries.
Roast for 10 minutes, then lower oven temperature to
350° F (175° C).
Pour wine into pan, cover and cook
the roast until tender (about 70 - 80 minutes, check
with meat thermometer). Add water, if necessary to
prevent the roast from drying out. Remove roast, set
aside and keep warm.
On stove, pour cream and cranberry
sauce into pan, scraping off solids from the seasoning
with a little salt and a lot of freshly ground pepper.
Carve the elk shoulder roast, and serve with a little
sauce. Serve with noodles and fresh vegetables.
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