← All recipes

🍽️ Elk Ragout with Carrots

620 kcal · 30 min · 4 servings

Ingredients

• 750 g Elk meat (kitchen-ready, trimmed, e.g. loin)
• 300 g Carrots
• 300 g Globe artichoke roots
• 3 Onions
• 2 Garlic cloves
• 2 tbsp Vegetable oil
• 500 ml Poultry broth
• 150 g Crème fraîche
• 1 tbsp Dijon mustard
• 1 tbsp fresh chopped tarragon
• 1 tbsp fresh chopped parsley
• Salt
• Pepper (from the mill)
• Tarragon (for garnish)

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into thin strips.
4. 4. Peel the salsify.
5. 5. Rinse the peeled salsify.
6. 6. Cut the salsify into coarse pieces.
7. 7. Peel the carrots.
8. 8. Halve the carrots lengthwise.
9. 9. Cut the carrots into pieces about 1 cm wide.
10. 10. Peel the onions.
11. 11. Peel the garlic.
12. 12. Dice the onions finely.
13. 13. Dice the garlic finely.
14. 14. Heat the oil in a pot.
15. 15. Sear the meat on all sides over high heat.
16. 16. Remove the meat from the pot.
17. 17. Set the meat aside.
18. 18. Sauté the onions in the pot until translucent.
19. 19. Add the garlic to the onions.
20. 20. Sauté the garlic briefly.
21. 21. Add the remaining vegetables to the pot.
22. 22. Sauté the vegetables briefly.
23. 23. Return the meat to the pot.
24. 24. Pour the broth over the meat.
25. 25. Simmer the ragout over medium heat for 20 to 25 minutes.
26. 26. Stir in the crème fraîche.
27. 27. Stir in the mustard.
28. 28. Add the herbs.
29. 29. Season the ragout with salt.
30. 30. Season the ragout with pepper.
31. 31. Bring the ragout to a brief boil again.
32. 32. Taste the ragout for final seasoning.
33. 33. Fill the ragout into pre-warmed bowls.

Nutrition per serving

• kcal: 620
• Protein: 47 g · Fett/Fat: 40 g · Carbs: 24 g