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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:
Button Marinade
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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
In Sweden most people associate the coffee bread"fikabröd" made with saffron to the time right before Christmas. This is a recipe for cookies made with saffron and can be prepared long in advanced, so you don’t need to stress the same day you want to serve them.
Have you heard of the Swedish semlor, a cardamom bun filled with almond paste and whip cream? The semlor (plural) is so popular so it even exists a special day for this pastry, the Tuesday between Shrove Monday and Ash Wednesday. This is a modified version of the original semla made in to a big soft cake that still taste like a real semla.
This is a fast and simple recipe of the Swedish soft flat bread with meatballs. This recipe uses already done meatballs, but it always tastes better if you do them yourself. It is perfect to serve this rolls cold, either as a starter or as a side dish. The rolls will be especially appreciated by the kids.
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