As the moose hunting season was beginning again, it was a good time to empty the freezer from the last moose meats. It's advisable to let the meat warm up a little bit before cutting it, less force is needed and there is less risk of a slipping knife. The appropriate time in room temperature is about an hour, in a refrigerator two to three hours.
Ingredients:moose, butter, onion
black pepper, salt
sweet potato, rutabaga
blue cheese
milk
broccoli
wheat grass
turnip rape oil
sesame oil
lingonberry
fructose
Fry the sliced meat immediately on a hot pan with butter, and move into a kettle to stew a while and wait for the other courses to be ready. Slice the onion and sauté it after the meat in the pan, add to the kettle. Season with salt and black pepper. Chop the broccoli and stir-fry it in turnip rape and sesame oil. Broccoli should become little soft but remain firm. Add cut wheat grass.
Peel and cube sweet potato and rutabaga. Simmer until soft. Pour the boiling water away and smash with potato masher together with blue cheese and warm milk. Prepare portions on oven safe plates and heat them up in oven with the top heat on, so that the surface gets some color. Add some fructose to smashed lingonberries and serve on the side.
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