One more week until the Christmas Eve. This time we will prepare elk sirloin with lingonberry sauce. Elk is a great alternative for the main course if ham or turkey does not have their position carved in stone in your Christmas table.

You'll need (for 4):

• A roast probe

The Elk:
- 600g elk sirloin
- Thyme
- Salt and pepper to taste

Take the meat into room temperature 1h before cooking it. Heat the oven to 150°C. Fry the meat from every side in a skillet with butter so that it has nice brown color. Season the elk with salt, pepper, and thyme. Put the meat into the oven and cook approximately for 10 minutes until the internal heat is 55°C for medium (60° for well done). Take the meat from the oven and let it rest for 10 minutes wrapped into an aluminum folio. Cut the elk into slices before serving.

The Sauce:
- 1 shallot onion
- 1 garlic glove
- 1 tablespoon butter
- 1,5 dl red wine
- 1 dl lingonberries
- 2 tablespoons of dark syrup
- 1,5 dl meat stock
- Salt and pepper to taste

Chop the shallot onion and garlic. Fry the onion and garlic in a saucepan with butter. Add the red wine, meat stock, lingonberries, dark syrup, and black pepper. Boil the sauce until you have approximately 2/3 of the liquid left. Check the taste, add salt, pepper, or dark syrup to match your taste, and sift the sauce.