Moose cutlets

Cut the moose meat into cubes and grind it with a hook in a mixer (massage the meat). Cut the pork and fat into small cubes. Chop the onion randomly, sauté until soft without changing color, season with salt and add pepper. Soak the white bread in cream and let it absorb. Peel and chop the garlic.

Pass the prepared meat, onion, garlic, and bread soaked in cream through a meat grinder with a medium attachment twice. Add spices, salt, and pepper to the minced meat. Knead everything well and beat the mince. Let it rest for half an hour in the cold. In a heated pan, fry a small piece of minced meat, cool it down and taste for spices and salt.

Then shape the patties weighing 140 grams with wet hands, coat them in breadcrumbs. Heat oil in a pan and fry the patties on both sides until golden brown, then place them on a parchment-lined baking sheet and bake in the oven at 200 degrees for about eight minutes.

Peel the celery root and cut it into medium random cubes. Peel the shallot and cut it into random cubes. Cut the garlic in half lengthwise.

Heat oil in a pot with high sides and sauté celery, onion, and garlic, then add white wine and reduce it to nothing. Then add water and cook over medium heat until done; if the celery is not fully cooked and soft, and the water has evaporated, add more water and continue cooking until the celery is soft. Then add cream and reduce it by 2/3.

Cool and blend into a homogeneous mass. Season with salt, pepper, and butter. Sometimes a pinch of sugar can be added (celery can give its natural acidity).

Wash and dry the lingonberries. Boil sugar with port wine in a high-sided saucepan with vanilla seeds and pod. Cook until 106 degrees or until the liquid reduces by half. Once reduced, add rosemary and lingonberries, then immediately remove from heat to cool.