Elgsteg

Ingredients for Elgsteg

Instructions for Elgsteg

To prepare the Elgsteg recipe, please follow these instructions:

Put the meat in a uoptøede dish and increased it by 100 degrees in approximately 12 hours. After 3 – 4 hours put a thermometer in the roast. When the thermometer shows 70 degrees is the roast finishes.

Boil the water for the marinade and add salt, bouillon cubes and sugar. Chop the parsley, Peel the onion and carrot and cut them into slices. Place them in the marinade together with coarsely ground black pepper.

Boil the marinade for 5 – 10 minutes. Then pour it over the meat in the dish or in a bowl, which can accommodate the meat. The marinade should cover meat completely. Let the roast stand for at least 6 hours. Then cut it into thin slices.

Cut the mini corn, udkernede peppers and beans into smaller pieces. Sauté them in the fat for a few minutes and sprinkle with salt.

Serving: Server the roast with a potato gratin or mashed potatoes

Tips:
If you want a more wild taste of the roast, you can add 10-15 dried juniper berries in the marinade.