Name: Carbonade of Moose
Yield: Serves 8
Cuisine: Swedish
Ingredients: 4 garlic cloves, crushed; 200 ml (⅓ pint) aquavit or gin; 1 kg (2¼ lb) moose loin (or beef or veal); about 75 g (3 oz) plain flour; about 6 tablespoons olive oil; 8 large onions, thinly sliced; 1 tablespoon juniper berries, lightly crushed; 3 carrots, cut into long batons; 2 tablespoons tomato purée; 75 g (3 oz) butter; salt; 1 teaspoon black peppercorns, crushed; 750 ml (1¼ pints) lager, stout or beer; 1 tablespoon chopped fresh parsley; 2 bay leaves; 1 tablespoon chopped fresh thyme

Preparation info

Serves
8

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Now I know you can’t buy moose in Sainsbury’s, but it is, after all, only another edible kind of meat and they like it in Sweden very much. To my mind, it is more like stewing veal than beef and, I have to say, jolly tasty.

Ingredients

75 g (3 oz) butter
about 6 tablespoons olive oil

Method

Heat the butter and 3 tablespoons of olive oil in a large frying-pan. Tip in the onions and fry them until they begin to caramelize - this will take about 20 minutes. In the meantime, cut the moose (or beef or veal) into slices, dredge them with flour and beat into thin escalopes with a meat mallet

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Carbonade of Moose

Ingredients

Method

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