Moose tenderloin

My grandmother was very good at traditional Norwegian food and it was not always easy to know why her food was so good. I eventually discovered that the secret of her tender meat was that she fried the meat in a dry pan, which gave a slightly caramelized surface. This gave a very good taste to the power. Here I have made a variation with moose meat.

1 kg of elk meat

Power or water to boil the pan with

2 løk

Butter for frying

2 pk sopp i skiver (kantarell, sjampinjong el. aromasopp)

1 ts pepper

2 laurbærblader

4 ss fond ev. buljongterning om du ikke har kraft (helst viltfond, el. oksefond)

Salt and pepper


The ground meat is cut into 1 cm slices and browned little by little in a dry and fairly hot pan. Put the meat in a saucepan and bring to the boil, preferably with elk power, but if you do not have it, you can use water. The power is then poured over the meat. The onion is cut into coarse pieces and fried in butter until golden and poured over the meat. Boil the pan with elk power again. Steakthe mushrooms in butter and boil out vigorously once more. Add pepper and bay leaves. If you have used water and not power, add 4 tablespoons of funds now (preferably game funds, or beef funds). Let it all cook for a minimum of 3 hours. Season with salt and pepper and smooth the power a little with brown cornstarch.


Serve banquet with peas, cranberry jam and optional potatoes, preferably boiled, which my grandmother used. I like to vary the paws a bit.

You can find the recipe for a perfect mashed potato here or if you fancy more baked potatoes, they are divided into 2 or 4 depending on the size. Pour a little neutral oil into a fireproof form, put in the potatoes and roll them around, so they get oil on all sides. Season them with salt and pepper and put them in the oven at 200 degrees until tender. Turn them over a little, so that they get a little color on all sides.

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