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Moose steak with chanterelle mushroom stew
Moose steak with chanterelle mushroom stew
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This is a good way to cook moose steak if you are not use to cook wild meat. This recipe will give you a tender meat because of the slow cooking. The meat need to lay in marinade up to 4 days before you will cook it.

Ingredient List for 4 servings:
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1 medium Onion
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4 tablespoons Mustard
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300 ml Red wine
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2 tablespoons Black pepeprcorns
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2 tablespoons Olive oil

Button Sauce and potatoes
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300 gr Chanterell mushrooms
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4 tablespoons Butter
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1 pinch Salt
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1 pinch Black pepper
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3 tablespoons Flour
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300 ml Cream
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600 gr Potatoes

Oven temperature:
175 degree Celsius
Instructions:
Button Marinade
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Prepare the marinade and the moose steak 4 days before you will cook it.
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Cut the onion in pieces.
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Pour the red wine in a bowl.
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Add the mustard, olive oil, the black peppercorns in the bowl and stir.
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Put the moose steak in a plastic bag for cooking, keep the net on the steak.
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Add the marinade and the onion in the bag. Make sure the meat have marinade on all sides.
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Press out the air from the bag and close it.
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Put the bag in a bowl in the fridge for 4 days. Every day flip the bag upside down.
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The day of cooking the dish: Start the oven at 175 degree Celsius
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Take out the moose steak and put it in a oven form. Still keep the net on the steak.
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Pour the marinade on the meat and in the oven form.
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Put a oven thermometer in the thickest end of the steak.
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Put the steak in the middle of the oven.
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Take out the steak when the temperature in he meat reach 70-75 degree Celsius.
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Turn of the oven.
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Put aluminum foil around the steak, and put it on the bottom part of the oven for 30 minutes.

Button Sauce and potatoes
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While the steak is covered by aluminum foil in the oven, it is time to prepare the rest och the dish.
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Boil the potatoes in a casserole.
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Fry the chanterelle mushrooms with 2 tablespoons of butter.
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Put 2 tablespoons of butter in a casserole.
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Add the flour in the casserole and stir.
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Lower the heat and add the cream and stir.
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When the sauce start to bubble add the chanterelles, the salt and the black pepper and stir.
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Cut really thin slices of the meat and serve it warm on a plate together with the potatoes and the sauce .

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