Moose chops taste lovely. Since moose meat is so lean, they can quickly become a little dry, but this recipe makes juicy, tasty cakes.
Moose patties:
1 kg ground elk meat
2 tablespoons potato flour
1 ss salt
2 ts pepper
1.5 dl cream
1 teaspoon nutmeg
2 tsp thyme
0,5 dl Farris
Knead all the ingredients for elk chops well together. Shape and fry like regular patties, but make sure they don't fry for too long, so they become dry.
Fake bracing:
Turnips, peeled and diced
Carrots, peeled and diced
2 tablespoons butter
1 pinch of nutmeg
2 tablespoons wheat flour
5 dl milk
Salt and pepper
1 finely shredded leek
Slightly finely chopped parsley
Boil turnips and carrots in cubes in water until almost tender. Pour off the boiling water. Melt butter with nutmeg in a saucepan and stir in flour, dilute with milk and stir well to avoid lumps. Let simmer for 5 minutes and season with salt and pepper. Add leeks, turnips and carrots. Just before serving, add finely chopped parsley.
If you want to make a more luxurious party variant, you can boil cream and smooth with cornstarch instead of making white sauce.
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