Moose in creamy sauce
3 servings
120 minutes
Moose in cream sauce is a dish that transports us to northern forests, where game has been valued for its rich flavor and nourishment for centuries. Marinated in spices, the meat becomes incredibly tender and soft, while slow cooking reveals its deep taste. The cream at the end gives the dish a creamy texture and exquisite velvety feel, softening the natural density of the meat. A light acidity from balsamic vinegar highlights the rich notes of the game, while sautéed onions add zest. This dish is perfect for a festive dinner, complemented by a glass of red wine and a side of roasted potatoes or fresh vegetables. Moose in cream sauce is a gastronomic journey into the depths of European culinary traditions where quality and flavor harmonize.
1
First, prepare the marinade for the meat. Mix vinegar with 200 ml of water, add spices, bring the mixture to a boil, and let it cool.
- Balsamic vinegar: 100 ml
- Water: 400 ml
- Black peppercorns: to taste
- Bay leaf: to taste
- Pink peppercorns: to taste
2
Cut the moose fillet into thin strips, pour in the marinade, and leave it in the refrigerator overnight.
- Elk (moose) meat: 500 g
3
Cook the moose meat until the marinade completely evaporates. Then add a glass of water and simmer for about an hour. The total time depends on how young the meat is.
- Water: 400 ml
- Elk (moose) meat: 500 g
4
Fry the onion in vegetable oil.
- Onion: 2 pieces
- Vegetable oil: 20 ml
5
At the very end, add cold cream, fried onions to the meat, and simmer for another 10 minutes.
- Single cream 10% fat: 100 ml
- Onion: 2 pieces
