MAKMAK · FROM THE TABLE

Braised Elk with Juniper and Winter Roots

210 min  ·  Serves 6

Pacific Northwest

INGREDIENTS

• 3 lb elk shoulder, cut in 2-inch pieces
• 2 tbsp rendered fat or butter
• 2 onions, sliced
• 3 carrots, cut in thick coins
• 2 parsnips, cut in batons
• 1 small turnip, wedged
• 8 juniper berries, lightly crushed
• 3 sprigs thyme
• 2 bay leaves
• 1 cup dry red wine
• 3 cups beef or game stock
• Salt and pepper

METHOD

1. Season the elk well and brown hard in the fat, in batches. Set aside.
2. Soften the onions in the same pot, scraping up the browned bits.
3. Add juniper, thyme and bay, then the wine, and reduce by half.
4. Return the meat with the stock, cover, and braise at 300F for 2 hours.
5. Add the carrots, parsnips and turnip and braise 45 minutes more, until everything gives to a fork.
6. Skim the fat, check the salt, and serve in shallow bowls with the broth.

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