Ingredients elk fillet

  • 600 g elk fillet

Preparation elk fillet

Season the elk fillet well with salt and pepper and sear vigorously on all sides. Cook at 130 °C (convection) in the MSLQ for approx. 10 minutes, then leave to rest for around another 10 minutes or season the meat well and vacuum in the sous-vide pouch with a little butter. Then steam at 65 °C for 20 minutes and leave to rest. Sear the meat vigorously on all sides again in the foamy butter.

Ingredients gorgonzola sauce

  • 300 ml veal stock
  • 70 g gorgonzola
  • 50 ml cream

Preparation gorgonzola sauce

Mix the veal stock with the gorgonzola and bring to the boil with the cream. Allow the sauce to simmer gently for around 10 minutes and then strain. Season to taste with salt, pepper and a squeeze of lemon juice.

Ingredients cranberries

  • 100 g fresh cranberries
  • 80 g sugar

Preparation cranberries

Using the dough hook in a food processor, slowly stir the cranberries with the sugar until the sugar has completely dissolved. Then store in a jar.

Ingredients cucumber

  • 300 g cucumber
  • 100 g sugar
  • 200 ml vinegar
  • 300 ml water
  • 20 g mustard seed
  • Salt

Preparation cucumber

Grate the cucumber finely using a vegetable slicer. Combine the sugar, vinegar and water and bring to the boil, then season to taste with salt. Pour the stock over the cucumber, add the mustard seeds and vacuum-seal. Leave the cucumber in the marinade for approx. 1 hour, then strain the juice and leave the cucumber in a sieve to drain.

Ingredients mashed potatoes

  • 500 g floury potatoes
  • 50 ml milk
  • 200 g butter
  • Salt, nutmeg, pepper

Preparation mashed potatoes

Peel and wash the potatoes and chop into large chunks. Place in salted water, cover and boil for 20-25 minutes. Drain, then steam off the excess moisture in an open pot over a very low heat. Bring the milk to the boil. Mash the potatoes well with a masher. Add the milk gradually and stir in the diced butter little by little. Season to taste with salt, pepper and nutmeg.