Roast elk with cabbage cream tart

Name: Roast elk with cabbage cream tart (Paistettu hirvi)
Cuisine: Finnish
Ingredients: 800 g/1¾ lb fillet of elk or beef, from the saddle; 800 g/1¾ lb fillet of elk or beef, from the saddle; 800 g/1¾ lb fillet of elk or beef, from the saddle; 25 g/1 oz/2 tbsp goose fat or 30 ml/2 tbsp vegetable oil; 25 g/1 oz/2 tbsp goose fat; 1 onion, sliced; 400 g/14 oz white cabbage, thinly sliced; 5 ml/1 tsp fresh rosemary leaves, chopped; 100 g/3¾ oz/scant ½ cup plain (all-purpose) flour; 5 ml/1 tsp baking powder; 100 g/3¾ oz/scant ½ cup butter, softened; 150 g/5 oz mashed potato (see Cook’s Tip); 2 eggs; 200 ml/7 fl oz/scant 1 cup sour cream; salt and ground black pepper; salt and ground black pepper

Paistettu hirvi

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

Elk can become dry if it is roasted for too long, so make sure that you serve it rare or medium rare. Here, the tender meat is served with a creamy tart.

Ingredients

800 g/1¾ lb fillet of elk or beef, from the saddle
25 g/

Europe
Finland
Main course
Nordic

Method

Preheat the oven to 200°C/400°F/Gas 6. Season the meat with salt and pepper then brush with the goose fat or oil. Toss the meat in a large frying pan and sear so that it is browned on both sides, then transfer to a roasting pan.