ELK

During Easter break we traveled down south, to my fathers house on Öland.  I enjoy spending time down south because the food we eat comes straight from the source.  I will write more on this another time but bascially all the meat and fish we eat is either hunted or caught by my father and during the warmer months the fruits and vegetables are from his land.  Eggs can be bought from a neighbor and until recently all milk came from my aunts dairy farm.  

During this visit my father had elk.  I was luckly to also get some freshly picked asparagus and spring onions.  This meal is pretty simple but when you have really good quality food to work with then you do not need to over complicate things.  I braised the loin in red wine and some onions and carrots.  The filet I quickly seared and then placed it in the oven for a few minutes, seasoning with just salt and pepper.  I served it with a ruttabaga (kålrot) puré and grilled asparagus and spring onions.          

The sauce was made from straining the red wine that I braised the loin in and then I added some black currant jelly and then cooked/reduced it some more.  The rutabaga puré, I boiled 60% rutabaga to 40% potatos and some yellow onions in heavy cream and then mixed it with a hand mixer.  I added chopped spring onions to the puré to add a nice flavor and some salt and pepper.

I have been busy lately but I have some dishes that I will be posting in the coming days... sorry that I haven't been so good about posting lately.