Pickled Roast Moose with Mushrooms and Pears

A delicious mushroom dish for any occasion!

Game meat loses its austere pleasant taste through a pickle of buttermilk, spices, the coarsely chopped root vegetables and red wine.

After three days, remove the leg of elk from the marinade. Sear it in a saucepan together with the root vegetables. Fill up with boiled game broth.

After a few minutes, steam the roast for 1, 5-2 hours at 200 °C.

Mushroom garnish: Sauté mushrooms in butter with a little salt and pepper. The leek gives the mushrooms additional flavor.

Stuffed pears: Remove the skin from the pears, cut them in half and blanch them, i.e. put them briefly into boiling water, then quench them in iced water. Add a little sugar and juice of one lemon to the boiling water beforehand.

To finish: Fill pears with cranberry cream made from cranberries and whipped cream.

The chef of the Wacholderschenke in Hildburghausen recommends a dry red wine with it.

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