You need:

Elk steaks

• 500 g minced veal (elk)
• 1 tbsp dijon mustard
• 2 potatoes (cooked)
• 1/2 dl cream
• 1 tbsp salt
• Pepper 
• Timyan
• butter

Cream sauce

• 4.5 dl of cream
• 2 felt base
• 1 tbsp blackcurrant jelly 
• 1/2 tbsp soy
• butter
• Salt
• Pepper

Do this:

Grate the potatoes (cooked the night before) with a grater into the mince and add the cream. Mix everything in a bowl and leave until the mince reaches room temperature.

Roll large meatballs, flatten them and place them on a plate. Add a generous knob of butter to the cast iron pan. Once the butter has settled in the pan, add the steaks and brown a nice surface. Place them in a pan in the oven (175 degrees) and continue cooking them until they are ready (internal temperature 56 degrees).

While you're making the elk steaks, start the cream sauce: bring the cream to the boil while stirring with 2 ice cubes of game stock, blackcurrant jelly, 2 pinches of salt and half a tablespoon of soy. Reduce the heat and simmer for 20 minutes to reduce it by a third. If you want a thicker sauce, stir some wheat flour (1 tbsp) with butter into the pan from the start. Season to taste with salt and a little pepper.

Dice the boiled potatoes and fry them in a pan in the oven. Season with a little thyme.

Serve with raw lingonberries and chopped chives.

Good luck!