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.