Elk Bratwurst from Vilteksperten
Trøndelag-style version of the German sausage, made with coarsely chopped elk and pork. Serve it together with tenderloin and a reduced sauce on a nice plate, with coarse mustard and potato salad for lunch, or in lompe (Norwegian flatbread) with good toppings at a festival. Tip! Remember to score the sausages before frying them. And always fry them in butter. Season the butter with garlic, herbs and lemon - that makes the flavor magical! Vilteksperten is a meat processing company located in Stod in Steinkjer municipality, which offers local meat products of the highest quality to restaurants, hotels and grocery stores under the brands Edeltvilt and Edelsmak.
Approach
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1
Heat up a frying pan on high heat with plenty of butter. Salt and pepper the elk tenderloin, and fry it in the pan together with garlic and herbs. Score the sausages as shown in the video, before adding them to the pan with the tenderloin. Regularly spoon the melted butter over the sausage and tenderloin.
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2
Cut jegerflesk (hunter's bacon), kale, red onion and boiled Brussels sprouts (boil for just a couple of minutes). Fry together in a saucepan, and season to taste with some fresh herbs and lemon juice.
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3
Make a celeriac and potato mash: Boil potatoes and celeriac, and add butter and whole milk/cream to desired consistency. Season to taste with salt and pepper.
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4
Make the lingonberry red wine sauce yourself: Melt 2 tbsp brown sugar in a pot and add 2 tbsp red wine vinegar, 2 finely chopped shallots, 0.5 dl port wine, 1.5 dl red wine. Let it reduce until half remains. Add 5 dl game stock or beef stock and reduce a little more. Add stirred lingonberry jam before straining the sauce if you want to remove the pieces. Use cornstarch to thicken the sauce if desired. Season to taste with salt, pepper and butter. A great addition is to add the pan drippings from the sausage and tenderloin.
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5
Arrange on a plate: Start with the celeriac and potato mash, and place the sausage and tenderloin beside it. Top with the vegetable mixture, and finish with the lingonberry red wine sauce.
Ingredients
- 4 ss Butter
- 300 g Elk tenderloin
- 1 ts Salt and pepper
- 2 stk Garlic cloves
- 2 ss Herbs
- 2 stk Elk bratwurst from Vilteksperten
- 200 g Jegerflesk (hunter's bacon) from Vilteksperten
- 200 g Kale
- 0.5 stk Red onion
- 10 stk Brussel sprouts
- 0.5 stk Lemon
- 100 g Potatoes
- 300 g Celery root
- 1.5 dl Whole milk/cream
- 1 ss Melted butter
- 8 ss Red wine sauce with lingonjam
