Frosted elk roast with potato roll
Instructions
Private the flesh of connective tissue.
You heat the oil in a casserole dish in the oven at 200 degrees; Sprinkle the meat with salt and freshly ground pepper, place in baking pan with the hot oil and cook it in the oven.
When the meat is clean from all sides, add the vegetables and cut into cubes.
Let it fry the vegetables until lightly coloured, then pour a little water.
Simmer the roast for 1½ hours, adding more water as the cooking dries.
Meanwhile prepare the potatoes: wash the potatoes and let them boil with the Peel in a saucepan filled with boiling water; When are soft, drain, peel them and put them in with the potato masher.
Collect the puree in a bowl, add the salt needed, a ground pepper, a rub of nutmeg, 1 whole egg, 1 egg yolk, flour and 10 g of butter, stir carefully, in order to mix well all the ingredients, then let cool.
Gently fry the chopped Bacon in a pan without adding seasoning, for a few minutes, add the onion, chopped too, and let it cook all together for 2-3 minutes.
Remove from heat and mix in an egg and parsley.
Spread the potato mixture on floured work surface, forming a layer of uniform thickness and spread over the prepared stuffing.
Gently rolled and moved the roll obtained on the plate of the oven tray greased with butter.
Brush the rolls with beaten egg yolk, sprinkle with breadcrumbs and bake in hot oven (200 degrees) for 15-20 minutes.
During baking brush the rolls with melted butter.
At the end of cooking the meat, remove it from the Pan and wrap it in a sheet of aluminum foil, letting it stand for a few minutes; pass through a sieve the broth, squeezing the vegetables.
Linked the cooking with the cornstarch dissolved in a couple of tablespoons of water and add salt and pepper.
Cut into slices the meat and potato roll, distribute them in individual dishes along with the broth and serve.
You can accompany the preparation with apples cooked and filled with Cranberries.
Ingredients and dosing for 6 persons
- 1700 g of elk walnut
- Salt
- White pepper
- 3 cl of olive oil
- 150 g of onions
- 100 g of carrots
- 80 g of celeriac
- 50 cl of water
- 1/2 teaspoon of maizena
- For the potato roll:
- 300 g of powdery potato
- Salt
- White pepper
- 1 rub of nutmeg
- 2 eggs
- 2 egg yolks
- 10 g of corn flour
- 30 g of butter
- 50 g of bacon
- 1 onion
- 2 tablespoons of chopped parsley
- 1 tablespoon of breadcrumbs