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Braised Elk with Red Onion and Apples https://www.metro.ca/userfiles/image/recipes/mijote-cerf-rouge-oignons-rouges-pommes-moutarde-meaux-5370.jpg PT20M PT1H15M PT1H35M
Preheat oven to 375°F (190°C). In a large casserole, sear cubed meat all sides in butter and oil on medium-high. Remove and reserve. In the same casserole, lightly brown onion, garlic and apples in a bit of butter. Add honey and vinegar and simmer for a few minutes. Deglaze with cider and add brown stock. Thicken sauce with grainy mustard. Season with salt and pepper. Simmer for a few minutes and add browned meat. Cover and braise in the oven for 1 hour.
6
butter as needed oil as needed 3/4 lb (340 g) cubed elk 1 red onion, sliced thin 2 garlic cloves, chopped 2 apples, peeled and sliced thin 1 Tbsp. (15 mL) honey 1 Tbsp. (15 mL) cider vinegar or white vinegar if using apple juice, measure 3/4 cup (180 ml) and add 1/4 cup (60 ml) white wine 2 1/4 cups (565 mL) thickened brown stock or commercial brown gravy 3 Tbsp. (45 mL) grainy mustard
Braised Elk with Red Onion and Apples

Braised Elk with Red Onion and Apples

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:20
Preparation
1:15
COOKING
1:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • butter as needed

  • oil as needed
  • 3/4 lb
    (340 g)
    cubed elk
  • 1
    red onion, sliced thin
  • 2
    garlic cloves, chopped
  • 2
    apples, peeled and sliced thin
  • 1 Tbsp.
    (15 mL)
    honey
  • 1 Tbsp.
    (15 mL)
    cider vinegar or white vinegar
  • 1 cup
    (250 mL)
    cider or apple juice

  • if using apple juice, measure 3/4 cup (180 ml)

  • and add 1/4 cup (60 ml) white wine
  • 2 1/4 cups
    (565 mL)
    thickened brown stock or commercial brown gravy
  • 3 Tbsp.
    (45 mL)
    grainy mustard

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

In a large casserole, sear cubed meat all sides in butter and oil on medium-high. Remove and reserve.

In the same casserole, lightly brown onion, garlic and apples in a bit of butter.

Add honey and vinegar and simmer for a few minutes.

Deglaze with cider and add brown stock.

Thicken sauce with grainy mustard. Season with salt and pepper.

Simmer for a few minutes and add browned meat.

Cover and braise in the oven for 1 hour.

Source : Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied

These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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