1
Step 1
Peel and slice the onions. Cut the carrots into large pieces and crush the juniper berries.
Game
Moose roast with porter and mushroom sauce
A rustic moose roast gently braised in porter with carrots, onion, juniper berries and thyme. The cooking juices form the base of a velvety mushroom sauce with cream and blackcurrant jelly.
YOU WILL NEED
Ingredients
- 2 yellow onions
- 2 large carrots
- 10 juniper berries
- 3 tbsp butter or margarine
- 1 kg moose roast or topside
- 1 tsp thyme
- Salt and pepper
- 2 bottles porter (330 ml each)
- 250 g mushrooms, such as chanterelles or button mushrooms
- 250 ml whipping cream
- 1½ tbsp rowanberry or blackcurrant jelly
- 1 tbsp cornstarch
- Parsley
- Potato purée, to serve
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Brown the roast all over in a casserole with a little of the butter. Add the onion and carrots and let them sauté briefly.
3
Step 3
Season with juniper, thyme, salt and pepper. Pour in the porter and simmer covered until the internal temperature of the roast reaches about 70°C.
4
Step 4
Clean and fry the mushrooms in the remaining butter. When the meat is cooked, lift out the roast and vegetables and strain the cooking juices.
5
Step 5
Bring the juices and cream to the boil. Season with jelly, salt and pepper. Add the mushrooms and thicken with cornstarch mixed with cold water.
6
Step 6
Slice the roast and serve with the mushroom sauce, carrots and potato purée.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic drink
Dark grape must
A full-bodied non-alcoholic must echoes the roasted notes of porter and the umami of mushrooms.
ALCOHOL-FREE OPTION
Dark grape must or blackcurrant drink
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.