A classic Swedish tjälknöl made with elk roast, slowly cooked at a low temperature and then left to soak in an aromatic brine with onion, garlic and herbs. Perfect for preparing ahead of a special dinner.
◷ Over 60 minutees🍽 8 portioner servings✦ Medel
YOU WILL NEED
Ingredients
1 1/2 kg frozen boneless elk roast
1 litre water for the brine
4 tbsp salt
1 yellow onion
2 garlic cloves
1 tbsp dried thyme
1/2 tbsp dried rosemary
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Preheat the oven to 75°C. Place the frozen elk roast in an ovenproof dish and put it on the lower shelf of the oven. Cook slowly for about 8–12 hours, until the internal temperature reaches 65–70°C. Use a meat thermometer to check the temperature. Bring the water and salt for the brine to a boil, then leave to cool. Cut the onion into thin wedges and slice the garlic. Add the onion, garlic, thyme and rosemary to the cooled brine. Put the hot roast into the brine, making sure it is covered, and leave in a cool place for about 4–5 hours. Remove the meat from the brine and pat it lightly dry. Slice thinly and serve with mushroom risotto and salad or potato gratin.
A DELICIOUS FINISH
What should you serve with it?
🍷
Red wine
Spicy red wine with berry notes
A wine with dark berry flavours and gentle spice complements the elk’s deep game flavour.
🥂
ALCOHOL-FREE OPTION
Dark grape juice or blackcurrant drink.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
