1
Step 1
Cut the moose into strips. Place in water with a little salt, bring to the boil, then drain and rinse the meat.
Game
Spring moose stew with whey cheese and tarragon
A distinctive moose stew with root vegetables, Swedish whey cheese and fresh tarragon. The gentle saltiness and sweetness of the cheese meet crème fraîche in a silky sauce, perfect with pressed potatoes.
YOU WILL NEED
Ingredients
- 500 g moose meat, topside or silverside
- 2 litres water for pre-boiling
- 1 yellow onion
- 1 garlic clove
- 3 carrots
- 1 parsley root
- 4 salsify roots
- 500 ml water
- 1 tbsp concentrated chicken stock
- 2 tbsp Dijon mustard
- 3 tbsp Swedish whey cheese (messmör)
- 200 ml crème fraîche
- 50 ml chopped tarragon
- 50 ml chopped parsley
- Butter, salt and white pepper
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Chop the onion and garlic. Peel the carrots, parsley root and salsify and cut into pieces.
3
Step 3
Soften the onion and garlic in butter in a casserole. Add 500 ml water and the stock and bring to the boil.
4
Step 4
Add the meat and simmer covered for about 30 minutes. Add the root vegetables and continue cooking until the meat is tender, about another 30 minutes.
5
Step 5
Stir in the Dijon mustard, whey cheese and crème fraîche. Heat through and season with salt and white pepper.
6
Step 6
Fold in the tarragon and parsley just before serving. Serve with pressed potatoes or good bread.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic drink
Pear drink with lemon
A lightly fruity drink balances the herbal, creamy stew.
ALCOHOL-FREE OPTION
Pear drink or water with lemon
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.