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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:
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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 .

A selection of recipes from the same country.
This recipe is from Sweden
This potato salad is wonderfully creamy thanks to the sour cream and creme fraiche that give a fresh taste because there no mayonnaise in the base. This salad is perfect as a side dish to the summer BBQ together with meat, chicken or sausages. The salad is quick and easy to make and can stay in the fridge for a few days ready for the next serving.
This homemade Swedish remoulade sauce fits perfect to breaded fish dishes. In Sweden it is common to serve remoulade sauce on hot dogs, not so common in the rest of the world, but worth a try. The sauce only takes a few minutes to prepare.
Swedish soft flatbread have a wide variation of use. They are perfect as a wrap, starter or a side dish. It is also possible to eat them as breakfast, or prepare them and have them on the road. This version is perfect as a starter do to its salty taste of the olives and creaminess of the cheese.
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