Moose steaks with cream sauce
You need:
Elk steaks
- 500 g minced veal (elk)
- 1 tbsp dijon mustard
- 2 potatoes (cooked)
- 1/2 dl cream
- 1 tbsp salt
- Pepper
- Timyan
- butter
Cream sauce
- 4.5 dl of cream
- 2 felt base
- 1 tbsp blackcurrant jelly
- 1/2 tbsp soy
- butter
- Salt
- Pepper
Do this:
Grate the potatoes (cooked the night before) with a grater into the mince and add the cream. Mix everything in a bowl and leave until the mince reaches room temperature.
Roll large meatballs, flatten them and place them on a plate. Add a generous knob of butter to the cast iron pan. Once the butter has settled in the pan, add the steaks and brown a nice surface. Place them in a pan in the oven (175 degrees) and continue cooking them until they are ready (internal temperature 56 degrees).
While you're making the elk steaks, start the cream sauce: bring the cream to the boil while stirring with 2 ice cubes of game stock, blackcurrant jelly, 2 pinches of salt and half a tablespoon of soy. Reduce the heat and simmer for 20 minutes to reduce it by a third. If you want a thicker sauce, stir some wheat flour (1 tbsp) with butter into the pan from the start. Season to taste with salt and a little pepper.
Dice the boiled potatoes and fry them in a pan in the oven. Season with a little thyme.
Serve with raw lingonberries and chopped chives.
Good luck!
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