Rich älggryta with mushrooms and blue cheese

4 portions

Ingredients:

• 500-700 g pot pieces of moose (innanlår. bow or ytterlår)
• 1 gul lök
• 2 cloves garlic
• 2 palsternackor
• 2 carrots
• 2 tbsp oil
• 3 cups red wine
• 1/2 cup red wine vinegar
• 2 tbsp crushed juniper berries
• 1 teaspoon dried thyme
• 2 tablespoons butter

Sauce :

• 300 g kantareller
• 1 msk smör
• 50 g blue cheese
• 3 cup cream
• 2 tablespoons black currant jelly
• majsstärkelse (Maizena)
• salt och peppar

Potato:

• 400 g mandelpotatis
• 2 cups milk
• 2 tablespoons butter
• salt
• peppar
• riven muskot

To do this:

1. Peel the onions and root vegetables, cut them into large dice. Mix all the marinade ingredients in double plastic bags. Add meat and marinate in refrigerator about 5 hours.
2. Pick up the meat from the marinade and brown them lightly in a pan with butter. Add the marinade with everything green and boil, uncovered until the meat feels tender about 2 1/2 hour or until meat is tender, depending on the meat used.
3. Fry the mushrooms in butter and add it to the pan along with crumbled blue cheese, cream and jelly.
4. Red ev. of copper with cornstarch and season with salt and pepper.
5. Koka potatisen. Häll av vattnet. Vispa sönder den tillsammans med mjölken och smöret till önskad konsistens. Krydda med salt, peppar och aningen muskot.