Elk Ragout with Carrots

Ingredients

• 750 g elk meat (pre‑cooked, trimmed, e.g., loin)
• 300 g carrots
• 300 g black salsify
• 3 onions
• 2 Garlic cloves
• 2 tbsp plant oil
• 500 ml poultry broth
• 150 g crème fraîche
• 1 tbsp Dijon mustard
• 1 tbsp freshly chopped tarragon
• 1 tbsp freshly chopped parsley
• Salt
• Pepper (freshly ground)
• Tarragon for garnish

Instructions

1. 1.

   Wash the meat, pat dry and cut into thin strips. Peel, wash and cut the black salsify into large pieces.

2. 2.

   Peel the carrots, halve lengthwise and cut into 1 cm wide pieces. Peel the onions and garlic and dice finely. Heat oil in a pot and sear the meat all over until browned. Remove, set aside, and sauté onion with garlic until translucent. Add vegetables and cook briefly. Then return the meat, pour in broth, and simmer on medium heat for 20–25 minutes. Stir in crème fraîche and mustard, add herbs, season with salt and pepper, and bring to a quick boil again. Taste, serve in pre‑heated bowls, and garnish with tarragon.