Impress your guests with this wildly delicious meal. Tender grilled elk meat is layered onto sweet potatoes and topped with wild mushrooms and a red currant sauce drizzle.
2 Medium sweet potatoes
olive oil
salt
freshly cracked black pepper
1 Tablespoon ground juniper
1 Tablespoon fennel seed
1 Tablespoon ground black pepper
1 Tablespoon smoked sea salt
1/2 Pound wild mushrooms
1/2 Cup celery leaves
3 Tablespoon sherry vinegar
2 Quart elk stock
1/2 Bottle red wine
6 Sprig thyme
2 bay leaves
12 juniper berries
salt and pepper
1/2 Cup currant jam
2 Medium sweet potatoes
As Needed olive oil
To Taste salt
To Taste freshly cracked black pepper
1 Tablespoon ground juniper
1 Tablespoon fennel seed
1 Tablespoon ground black pepper
1 Tablespoon smoked sea salt
1/2 Pound wild mushrooms
1/2 Cup celery leaves
3 Tablespoon sherry vinegar
2 Quart elk stock
1/2 Bottle red wine
6 Sprig thyme
2 bay leaves
12 juniper berries
To Taste salt and pepper
1/2 Cup currant jam