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Ingredientes
- 2 lb Moosemeat (leg meat)
- 3 Tbsp. Minced fresh thyme
- 2 Tbsp. Butter
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x Shallots minced
- 1/2 lb Fresh forest mushrooms coarsely minced
- Â Â (or possibly 1 1/8 ounce dry forest mushrooms)
- 4 Tbsp. Extra virgin olive oil
- 1Â 1/2 c. Red wine
- 3 c. Stock
- 1 Tbsp. Minced fresh parsley
- 1 Tbsp. Minced chives
- 3 Tbsp. Butter
Direcciones
- Part the meat into steaks - 1/2-lb. each. Chop thyme, and put on steaks with salt and pepper. Fry the steaks on both sides in butter for 2 to 3 min. They should by now have a pink centre. Let the steaks rest before serving.
- For the sauce: Chop onions and fry in extra virgin olive oil with (coarsely minced) mushrooms. Pour red wine over, and let reduce till about 25 percent is left. Add in stock and reduce till about half is left. Whip in butter, and add in salt and pepper to taste. Chop parsley and chives, and add in right before serving.
- Serve with butter-steamed root vegetables. The rich red wine and mushroom sauce should go perfectly with the moosemeat.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 250 | 74% |
| Total Fat 28.32g | 35% |
| Saturated Fat 11.19g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 694mg | 29% |
| Potassium 230mg | 7% |
| Total Carbs 2.83g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.6g | 0% |
| Protein 2.39g | 4% |
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