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Origin: Sweden
Minced Moose meat
5
1 Review.
This minced moose is a bite different from the usual way to prepare moose. They get tender due to the potato flour and mustard. To enhance the flavor you use the butter from frying the meat in the sauce, end serve them together with chanterelle mushrooms. This way the dish gets a more luxurious touch.

Ingredient List for 4 servings:
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400 gr Minced moose
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2 Eggs
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0,5 Onion
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1 teaspoon Salt
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1 teaspoon Black pepper
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1 tablespoon Potato flour
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2 tablespoons Mustard
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150 ml Cooking cream

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0,5 Onion
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2 tablespoons Butter
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30 gr Flour
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200 ml Cooking cream
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300 ml Milk
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100 gr Chanterelle mushrooms

Instructions:
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Cut the onion in small pieces.
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Mix the minced moose together with the potato flour, the mustard, salt, pepper, half the onion, the eggs, and cooking cream in a bowl.
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Form 4 round balls, and place them in the fridge for 30 minutes.
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Fry the meat in butter in a frying pan until the surface is golden brown.

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While frying the steaks it is time to make the sauce.
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Melt the butter in a casserole, add the flour and stir together.
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Add the cooking cream, milk, onion, and half of the chanterelles mushrooms. Stir until its boiling.
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Take away the casserole from the stow and when the steaks are done place them on a plate together with the rest of the chanterelle mushrooms. Pour the remains from the frying pan in the sauce and mix together.

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