Moose fillet with parsley root puree, beans and a lovely cream and cognac sauce

Moose are beautiful food and with this sauce, I become a slightly happier person.

We have vacuumed the meat with thyme, oil, pepper and bay leaves and put it in sous vide for 2 hours at 56 degrees. Then it has a few minutes on the grill, so that it has a nice crust and perfect core temperature.

If you do not have sous vide, you can brown the meat in a hot frying pan with oil to close the pores in. Put it in a fireproof form and fry the meat in a hot oven at 180 degrees for 15 min. Take out and rest for a minimum of 15 min. Put the meat back in the oven at 90 ºC and cook until the meat has a core temperature of 61 degrees.

The sauce is made from 2 dl elk power and 5 dl cream, which is boiled for 3 hours, so it becomes a little caramelized. Season with caramel sauce, cognac, salt and pepper.

The small pearl potatoes are baked in the oven at 200 degrees for 1 hour.

The recipe for the parsley root puree can be found HERE .