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Norweigan Moose Steaks With Forest Mushroom Sauce

2 lb Moosemeat (leg meat)
3 tbl Chopped fresh thyme
2 tbl Butter
Salt to taste
Freshly-ground black pepper to taste

2 x Shallots chopped
1/2 lb Fresh forest mushrooms coarsely chopped (or 1 1/8 oz dried forest mushrooms)
4 tbl Olive oil
1 1/2 cup Red wine
3 cup Stock
1 tbl Chopped fresh parsley
1 tbl Chopped chives
3 tbl Butter

Part the meat into steaks - 1/2-pound each. Chop thyme, and put on steaks with salt and pepper. Fry the steaks on both sides in butter for 2 to 3 minutes. They should by now have a pink centre. Let the steaks rest before serving.

For the sauce : Chop onions and fry in olive oil with (coarsely chopped) mushrooms. Pour red wine over, and let reduce until about 25 percent is left. Add stock and reduce until about half is left. Whip in butter, and add salt and pepper to taste. Chop parsley and chives, and add right before serving.

Serve with butter-steamed root vegetables. The rich red wine and mushroom sauce should go perfectly with the moosemeat.

This recipe yields 4 servings.

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