Moose steak with chanterelle sauce

Älgsteken cooked on low heat in the oven and, therefore, juicy and tasty. Served with a chanterelle sauce flavored with port wine, whey, rönnbärsgelè and lingonberries. Is the tastiest potatoes and Brussels sprouts.

6-10 portions

Ingredients:

• 1.4 to 1.8 kg moose steak
• 2 tablespoons butter
• 1 gul lök
• 1 morot
• 1 bit rotselleri
• 10 juniper berries
• 2 bay leaves
• 1 tablespoon thyme
• Salt
• Pepper

Sauce :

• 500 g cleaned chanterelles
• 2 cups port wine
• 3 dl water
• 1 cup sky from the oven
• 3 tablespoons conc. game stock
• 3 tablespoons rönnbärsgelè
• 2 tablespoons whey
• 0,5 dl råa lingon
• 1.5 tsp arrowroot
• Salt
• Pepper
• Brussels sprouts
• Potatis (helst mandelpotatis)

Cooking:

1. Preheat the oven to 125 degrees. Trim and tie the roast. Salt and pepper roast well.
2. Banka juniper in a mortar. Pat the spices into the meat.
3. Fry the meat around in a pan so that it gets some color.
4. Put the meat on a rack with sheet underneath.
5. Pour at least 3 cups water to the pan to obtain the sky.
6. Pour the jelly on the plate and add the onion, carrot, celery, bay leaves and thyme, rocking the roast occasionally with the liquid.
7. Cook in the oven bottom in 2,5-3,5 hour. Roast to internal temperature of 65 degrees. Remove roast and let it rest for 10-15 minutes.
8. Boil the potatoes.
9. Koka brysselkål i 4-7 minuter och efterstek dem i lite smör.
10. Pour port wine into a saucepan and cook down until almost all liquid has disappeared.
11. Tillsätt vatten, fond, messmör och gelé. Koka upp.
12. Stek svampen i lite smör och häll såsen över. Blanda arrowrot med lite vatten och vispa ner i såsen.
13. Add the berries. Simmer for 3 minutes. Season with a little gravy, salt, pepper and possibly sugar.
14. Cut the meat into centimeter-thick slices and serve