Recipe: Moose roast with crispy salad, roasted onions and black currants

This Friday, Therese Tillman is making a moose roast but in the swedish way, called Tjälknöl. It is made from a frozen moose steak that is roasted at a low temperature. The roast will be served with a hearty salad. This meal is perfect for both lunch and dinner, or why not eat it outside now when the weather is getting warmer.

This is what you need:

Oven 80 degrees for 24 hours
- 1 kg moose shoulder / sirloin
- 1 l water
- 1 dl salt
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 1 bay leaf
- 15 crushed juniper berries

- 2 dl barley
- 3 dl water
- Avocado
- Cucumber
- Broccoli
- Mini carrots
- Mixed salad
- Cherry tomatoes
- Frozen black currants
- Roasted onion

- 2 yellow onions
- 1 l frying oil

Here’s how you do it:

Place the frozen meat in an ovenware. Put the meat in the lower part of the oven. When the meat has thawed (after about 2-3 hours), insert a meat thermometer. The thermometer should be placed in the middle of the thickest part. Leave the meat in the oven for 7-10 hours. When the thermometer shows 60 degrees the meat is red inside, at 70 degrees it’s pink and at 75 degrees it is cooked through.

Boil the pickle brine on the water, salt, sugar, black pepper, bay leaf and the crushed juniper berries. Let it boil for about 3-4 minutes and then let it cool a bit. Put the hot meat in a bowl or spacious freezer bag. Pour the pickle brine over the meat until it’s covered. Let it cool a bit more, cover the bowl and let it cool for about 8 hours. After 8 hours, take the meat out from the pickle brine and cut it into thin slices.

Thaw the black currants in the refrigerator the day before, or during the night. Boil water and add salt and barley. Let it simmer under a lid on low heat for 15 minutes. Remove the lid and let the last water evaporate if there is any water left. Rub the carrots clean or peel them if they are earthy. Divide the carrots and broccoli in half. Heat some olive oil in a frying pan. Put the carrots and broccoli in the pan and let them soften over medium heat. Put the fried vegetables in a bowl together with the barley and the other ingredients for the salad. Drizzle some balsamic vinegar over the salad and top it with black currants and roasted yellow onions.

Peel and cut the onions into as thin slices as possible (or use a mandolin). Place the slices in a bowl of ice cold water. Separate the rings thoroughly and leave for 30 minutes. Pour into a strainer and let the onion drain well. Wipe the onion with kitchen paper or a kitchen towel. Heat the frying oil to 160-170 °C in a saucepan. Add a few onion rings to see if the oil is hot enough. Fry the onions in batches and stir gently from time to time so that it is evenly browned. Remove the onions from the oil with a slotted spoon and let it drain on kitchen paper. Sprinkle with a little salt and serve.

Good luck and have a tasty meal!

Text and photo: Therese Tillman

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