Skogskungens Krona: Slow-Braised Elk with Juniper-Lingonberry Reduction and Saffron-Potato Purée

Preheat your oven to 160°C (325°F). Pat the elk shoulder dry with paper towels and season generously with sea salt and freshly ground black pepper.

In a large, heavy-bottomed Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the elk on all sides until deeply browned, approximately 3-4 minutes per side. Remove the elk from the pot and set aside.

Add the diced bacon or pancetta to the same pot and render until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Add the minced garlic and crushed juniper berries, cooking for another 2 minutes until fragrant.

Deglaze the pot with red wine, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce by half, about 5 minutes.

Return the seared elk to the pot. Pour in the beef or game stock, ensuring the meat is mostly submerged. Add the fresh thyme sprigs and bay leaves. Bring the liquid to a gentle simmer on the stovetop.

Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the elk is fork-tender and easily pulls apart. Check periodically to ensure the liquid is simmering gently and add a splash more stock if needed.

While the elk braises, prepare the saffron-potato purée. In a small bowl, steep the saffron threads in 2 tablespoons of warm milk for at least 15 minutes to infuse the color and aroma.

Boil the quartered potatoes in salted water until very tender, about 15-20 minutes. Drain thoroughly and return them to the hot pot to steam dry for a minute. Pass the hot potatoes through a ricer or mash them until smooth.

In a separate small saucepan, gently warm the remaining 100 ml of milk and 50g of unsalted butter. Gradually whisk the warm milk, melted butter, and saffron-infused milk into the mashed potatoes until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Once the elk is tender, carefully remove it from the pot and place it on a cutting board, covering it loosely with foil to rest. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim any excess fat from the surface.

Bring the strained braising liquid to a simmer over medium-high heat. Reduce by about one-third until it thickens slightly, about 10-15 minutes. Stir in the lingonberry preserves and fresh lingonberries. Continue to simmer for 5 minutes. Stir in the heavy cream and a knob of the remaining 25g butter, allowing the sauce to gently thicken further. Season the reduction with salt and pepper to taste.

Slice or gently pull apart the tender elk meat. Serve generous portions of the slow-braised elk with a ladleful of the rich juniper-lingonberry reduction and a dollop of the golden saffron-potato purée. Garnish with the reserved crispy bacon and fresh chopped parsley or dill before serving.