Mince the sage. Remove the leaves from the rosemary stems and mince. Set the minced herbs aside. 

Slice the elk into large chunks. Elk should always be removed of extra fat or ligaments as these will cause a "gamey" flavor.

Place the butter or duck fat into a large skillet and heat on high until it melts.

Place the meat chunks into the pan making sure each piece is touching the hot surface to brown the meat. You may need to cook the meat in two batches.

After about 30 seconds or the meat has begun to turn dark brown and beginning to crisp (but not burn) flip each piece over to cook the other side. Ideally, you want to cook each side of the meat. (But I usually cut my pieces too small for all four sides.) See the above picture for reference. 

After the meat is cooked and while it is still hot transfer it to a crockpot or Instant Pot. Fill with bone broth enough to reach about half of the way to two thirds of the way up the meat. Add half of the minced herbs and all of the juniper berries. Add the sliced leek. And two or three pinches of salt.

For a crockpot, set the temperature to low and cook for 4-6 hours until the meat has softened. 

For an Instant Pot, turn the settings to "Meat" or "Stew" and cook for 18-20 minutes.

Once the meat has softened add the vegetables as well as the remaining broth and herbs to your pot.

For a crockpot, cook the vegetables until soft- usually 1-3 hours depending how large you cut the pieces.

For an Instant Pot, turn the setting to "Steam" and cook for 2 minutes.

Add additional salt to taste.