Glazed Elk Roast With Potato Roll

Preparation:

Preparation: Remove the connective tissue from the meat. Heat the oil in a pan in the oven at 200 degrees; sprinkle the meat with salt and freshly ground pepper, place it in the pan with the hot oil and brown it in the oven. When the meat is well browned on all sides, add the cleaned and diced vegetables. Let the vegetables also fry until they are lightly colored, then pour a little water. Let the roast cook for an hour and a half, adding more water as the cooking juices dry. In the meantime, prepare the potato roll: wash the potatoes and boil them in their skins in a saucepan full of boiling water; when they are soft, drain them, peel them and mash them with a potato masher. Collect the puree in a bowl, add the necessary salt, a grind of pepper, a little grated nutmeg, 1 whole egg, 1 egg yolk, the flour and 10 g of butter, mix carefully to mix all the ingredients well finally let it cool. Gently brown the chopped bacon in a pan, without adding seasoning, for a few minutes, add the onion, also chopped, and let it fry all together for 2-3 minutes. Remove from the heat and mix in an egg and parsley. Roll out the potato mixture on the floured work surface, forming a layer of uniform thickness and spread the prepared filling on top. Gently roll up and transfer the roll obtained onto the oven plate greased with butter. Brush the roll with a beaten egg yolk, sprinkle it with breadcrumbs and cook it in the hot oven (200 degrees) for 15-20 minutes. While cooking, brush the roll with melted butter. When the meat is cooked, remove it from the pan and wrap it in a sheet of aluminum foil, leaving it to rest for a few minutes; sieve the cooking liquid, squeezing the vegetables. Tie the cooking juices with the cornflour dissolved in a couple of spoonfuls of water and season with salt and pepper. Cut the meat and the potato roll into slices, distribute them on individual plates together with the cooking juices and serve. You can accompany the preparation with cooked apples filled with cranberries.