Place sherry, bay leaf, rosemary, juniper berries and water in a small pot, bring to boil and lower to a simmer.
When the mixture is reduced by half, strain and reserve liquid.
Discard the aromatics and return the liquid to the pot with berries, figs and sea salt.
Simmer, folding ingredients together in the pot. The berries will release liquid.
Continue cooking at a low simmer until the liquid becomes syrupy.
Let cool and refrigerate, then serve warm over elk burger patties or other game.
Place sherry, bay leaf, rosemary, juniper berries and water in a small pot, bring to boil and lower to a simmer.
When the mixture is reduced by half, strain and reserve liquid.
Discard the aromatics and return the liquid to the pot with berries, figs and sea salt.
Simmer, folding ingredients together in the pot. The berries will release liquid.
Continue cooking at a low simmer until the liquid becomes syrupy.
Let cool and refrigerate, then serve warm over elk burger patties or other game.
Season the cubed elk meat well with salt and pepper.
In a large stainless steel pan, heat the oil and brown the elk on all sides and place in braising pan.
In the same pan add the onions, celery, carrots and lightly caramelized.
Add the port and red wine, reduce by one half.
Add the remaining ingredients and bring to a boil, then pour over the seared elk in the braising pan.
Cover the braising pan with a lid and braise at 300 degrees for three to four hours.
The elk, when cooked properly, should be yieldingly tender to the touch.
Cool to room temperature, remove the cooked elk and reserve.
Puree the braising liquid and vegetables, or alternatively, pass braising liquid through a fine mesh strainer.
Chill and reserve.
In a stainless bowl mix 1 cup sour cream, 2 tablespoons prepared horseradish and ½ teaspoon salt.
Put all ingredients into a medium-sized stainless steel pot with a lid.
Bring to a gentle simmer and cook for about 40 minutes. The end product should be fairly sauce-y.
Put warm cabbage on the plate and spread it out.
Add a few chunks of warm braised elk to the plate and top with horseradish cream.
Season the cubed elk meat well with salt and pepper.
In a large stainless steel pan, heat the oil and brown the elk on all sides and place in braising pan.
In the same pan add the onions, celery, carrots and lightly caramelized.
Add the port and red wine, reduce by one half.
Add the remaining ingredients and bring to a boil, then pour over the seared elk in the braising pan.
Cover the braising pan with a lid and braise at 300 degrees for three to four hours.
The elk, when cooked properly, should be yieldingly tender to the touch.
Cool to room temperature, remove the cooked elk and reserve.
Puree the braising liquid and vegetables, or alternatively, pass braising liquid through a fine mesh strainer.
Chill and reserve.
In a stainless bowl mix 1 cup sour cream, 2 tablespoons prepared horseradish and ½ teaspoon salt.
Put all ingredients into a medium-sized stainless steel pot with a lid.
Bring to a gentle simmer and cook for about 40 minutes. The end product should be fairly sauce-y.
Put warm cabbage on the plate and spread it out.
Add a few chunks of warm braised elk to the plate and top with horseradish cream.
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