Norwegian · Norway
Slow-Cooked Elk with Potato Puree
A comforting Norwegian dish with fall-off-the-bone elk meat and smooth potato puree with cranberry glaze.
540 minutes4 servings
Ingredients
Method
- 1. Season elk meat with salt and pepper.
- 2. Place meat in a slow cooker with 1 cup water.
- 3. Cook on low for 8-10 hours until tender.
- 4. Meanwhile, peel and boil potatoes until soft.
- 5. Mash potatoes with butter, salt, and a pinch of cinnamon.
- 6. Make cranberry glaze by simmering cranberries, honey, and a splash of water.
- 7. Serve meat with potato puree and cranberry glaze.
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