Älggryta with chanterelles

Advantageously sirloin elk, but French, and inner thighs can be used. The latter need not boil or simmer as long. Moose is excellent, low-meat, but not as distinct gamy flavor.

4 + servings

Ingredients:

• 500-700 g of elk ytterlår or the like.
• 5 tbsp plain flour
• 1 teaspoon salt
• 50 g butter
• 5 dl of water
• 2 tablespoons veal stock
• 1.5 tsp green peppercorns, crushed
• 8 juniper berries, crushed
• 2 cloves of garlic, finely chopped
• 1,5 dl vispgrädde
• 1 msk tomatpuré
• 1 tablespoon Dijon mustard
• 1 tablespoon rowan jelly (or black currant jelly)
• about 250 g chanterelles
• salt & pepper

To do this:

1. Cut moose meat in casserole pieces.
2. Blanda mjöl och salt i en plastpåse. Skaka påsen så att mjöl och salt blandas. Lägg i köttbitarna och skaka om så att mjölblandningen blir jämnt fördelad.
3. Brown the meat in butter in a gjutgärnsgryta or the like. Reduce the heat. Add water, veal stock, red pepper and juniper berries.
4. Simmer 30-60 minutes, depending on meat quality. Stir some point in time. Butter Fry the chanterelles.
5. Tillsättt in garlic, cream, tomato paste, Dijon mustard, jelly, berries and mushrooms. Simmer uncovered until sauce is desired consistency.
6. Season with salt & pepper.