Norma Ecostrike Silencer 8x57 JS 160 gr
This year's moose hunting premiere began according to old tradition. Breakfast was enjoyed next to a fire while I planned where I would go with my hunting dog Asti, and the hunting team planned for todays hunt. As soon as the guys announced that they were in place, I released the dog. In less than five minutes he was barking a few hundred meters away, and after 10 minutes of great dog work, a four-pointed bull moose was lying on the ground. Not always a moose hunting premiere is completed so quickly, but a day I will never forget! From this experience to another, a tasty one. Let me offer you a recipe for butter-fried moose top round steak with tasty complements.
- 700 g moose meat (in this case, top round steak)
- 200 g butter
- 2 yellow onions
- 1 red onion
- 1 garlic
- 1 dl white wine
- 5dl cream 36%
- 5dl milk 1.5%
- 1 dl game fond
- 700g potatoes (8 -10 large potatoes)
- 2 dl chanterelles
- 1 pot parsley
- Pink pepper
- Dried mixed peppers
Start by chopping a yellow onion and place on a saucepan on the stove with a little rapeseed oil in and brown the onion lightly, add the wine, let it boil for a while before you go in with the game fond, to finally go in with the cream and milk. Now you have in the grinded rosemary and dried mixed peppers. You can, if you want to chop the stalks from the parsley and bring to a boil. But be careful that it does not boil over, a tip is to have a large saucepan of for example 4 liters to avoid this. Now let this simmer down to half, about 5-6 dl, this takes about 1 hour. After that, mix the sauce smoothly in a blender or with a hand mixer, put on the stove again and soak in at least 100 g butter, but preferably double (!).
In the meantime, you have time to trim the meat, divide the cut into two to three equally wide pieces, like a fillet. If the meat has been hung properly, it will not liquefy, but if it has not you may need to wipe it off with some paper. When the pieces of meat are dry and the pan is warm with butter, salt the meat abundantly and brown it immediately on all sides of the pan together with 5-6 divided cloves of garlic until it has a nice color. Let the meat rest for a while.
While the meat is resting and the sauce is reduced, you grate the potatoes and the other yellow onion and chop almost all the parsley, but save some of the nice bouquets to decorate with later. Mix the grated potatoes you have in a bowl with salt and pepper and the chopped parsley, shape round cakes using a mold (or do it by hand), lightly press the cake together so it settles, bake in the oven for approx. 200 degrees for 1,5 hours.
When there are about 30 minutes left on the potatoes, place the meat in the oven and let it stand until it reaches an internal temperature of 54 degrees Celsius. Note that the meat will continue to increase by about 4 degrees when you take it out, and you will then get a meat that has stayed at about 58 degrees (medium), which suits most people.
The last thing you do before serving is that you slice up the red onion and fry it in a little oil in the frying pan, as well as butter the chanterelles and decorate with parsley.
Feel free to serve with a full-bodied red wine for this occasion and proudly tell about the journey from field to table.
Text and photo: Jimmy Stening
Henrik Norström is a well-renowned chef, and also the president of Bocuse d’Or in Sweden. He is the perfect representative for Norma’s new, lead-free bullet ECOSTRIKE which is designed for the highest precision and the environment and the meat quality in focus.
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