ROASTED ELK IN THE AUTUMN AT THE NORTHERN DX- QTH. October 2006

Elks are sometimes “enemies” to our beverage antennas in the forests. Usually in Finland we hunt them (or our friends do that). Elk is perfect food during our dx-ing sessions in Northern Finland.



The Food:
Greek Salad
Roasted Elk with baked potatoes
Coffee & Pancakes with “fresh” Apple Marmelade

The Roasted Elk was done in medium temperature (120-150 degrees) in the oven heated by wood (carefully for several hours – also to heat the rooms at the same time). No special spicies are necessary, only some salt, pepper and maybe some timjam (Thymus vulgaris). If you have time you can do some bread at first when the oven is warmer (about 200 degrees). The potatoes should be made on another (electric) oven or at the same time in the big one if the meat is big and time permits.

Drinking:
Main dish wine: Porta Reserve (Carmenere), Maipo Valley, Chile 2005. This year was not as good as earlier, but reasonable prized. Usually with this wine aroma combines mint and eucalyptus with nuances of red berries. It is full-bodied, harmonious structure with soft tannins and a long aftertaste. Aslo good for peppered and spicy meat dishes.