Tenderloin of elk with mushroom stew and cranberry butter
Spiced butter with lingonberries and venison flavor is delicious!
Ingredients
- 900 gram tenderloin of elk
- 20 pcs small potatoes
- 4 tbsp lingonberry
- some fresh thyme
- butter for frying
- salt and pepper
Cranberry butter
- 200 gram butter
- 2 tbsp stirred cranberries
- 1 tbsp dried thyme
- 1 tsp dry mustard
- 1 pcs shallots
- 10 pcs juniper berries
Mushroom stew
- 200 gram chanterelles
- 300 gram aroma mushroom
- 300 gram champignon mushroom
- 1 pcs shallots
- 1 cloves garlic
- 2 tbsp butter
- 2 tsp red wine vinegar
- 3 dl whipped cream
- 1 tsp dijon mustard
- salt and pepper
Moose meat has a very good venison flavor and is very lean. Therefore, core temperature is extremely important for the best possible result. Here in a delicious combination with mushroom stew, sour butter and lingonberries. This one is really good!
Step 1
Start by seasoning the elk meat liberally with salt and pepper and heat up a pan. Add the butter on medium + heat and when the butter starts to brown it is time to add the meat. Brown quickly on all sides and transfer the meat to a pan. Place small potatoes in the pan and add the frying fat. Add some thyme and put the whole thing in a preheated oven at 120 degrees. Now you should roast until the moose meat has a core temperature of 55 degrees. Then the meat must rest for 10 minutes and then it reaches 56 degrees, which I think is perfect for moose meat. Check that the potatoes are ready, if not, you can fry them a little more while the meat rests.
Step 2
Cranberry butter is incredibly good and a spiced butter perfect for venison. Put room temperature butter in a bowl and add all the ingredients. Mix well together. I put the butter in a piece of baking paper and shape it into a cylinder. Then put this in the fridge and the butter will solidify again. Now you can easily cut slices of the butter.
Step 3
Mushroom stew is a very good accompaniment to venison. Here is a link to the recipe and how to make it Mushroom stewing - The tricks for a perfect result.
Step 4
When the meat is ready, cut it into slices of approx. 1-2 cm. Find a plate and start with some potatoes. Add the mushroom stew and the meat. Finish with some fresh thyme and serve with some cranberries on the side. Place a slice of cranberry butter on top of the meat and dinner is ready.
