Carbonade of Moose

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

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

Europe
Sweden
Nordic
Winter

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