- 700-800 grams moose meat; (leg)
- 3 tbsp. fresh thyme
- 2 tbsp. Butter
- 2 shallots
- 30 grams dried forest mushrooms; **or**
- 200 grams fresh forest mushrooms
- 4 tbsp. olive oil
- .4 litre red wine
- .8 litre stock
- 1 tbsp. parsley
- 1 tbsp. chives
- 40 grams Butter
Part the meat into steaks – 180-200 grams each. Chop thyme, and put on steaks with salt and pepper.
Fry the steaks on both sides in butter for 2-3 minutes. They should by now have a pink centre. Let the steaks rest before serving.
Chop onions and fry in olive oil with (coarsely chopped) mushrooms. Pour red wine over, and let reduce until about 25% is left. Add stock and reduce until about half is left.
Whip in butter, and add salt and pepper to taste. Chop parsley and chives, and add right before serving.
Serve with butter-steamed root vegetables. The rich red wine and mushroom sauce should go perfectly with the moosemeat.