• 500g moose fillet
• 50g bacon
• 8 cornichons (small pickled gherkins)
• 8 toothpicks
• salt & pepper
• 1 onion, quartered
• 1 beef stock cube
• 2dl cream
• 2 tbsps flour (for thickening)
Lingonberry Sauce Ingredients:
• 200g lingonberries
• 100g sugar
Method – Moose Roulades
1. Slice the meat into 8 equal slices and pound them. Season lightly with salt and pepper on one side. Put one bacon-wrapped cornichon on each slice of the meat and roll it up, securing the roulades with toothpicks.
2. In a pot, bring to the boil 5dl of water, together with the beef stock cube and the onion. Heat a skillet with butter. When the foam subsides, add the roulades and brown them well on all sides.
3. Place the roulades in the pot with the bouillon and simmer for about 15-30 minutes. The cooking time can vary depending on the age and quality of the meat. Remove a roulade to check – they should be tender but not boiled to shreds.
4. Once the roulades are sufficiently cooked, remove and let them cool slightly while you make a sauce from the bouillon and meat juices. There should be about 3 dl left of the bouillon – whisk together with the flour and the cream, making sure there are no lumps. Whisk this into the boiling meat juice, stirring constantly for about 5 minutes.
5. Season to taste. Remove the toothpicks and return the roulades to the sauce.
Method – Lingonberry Relish:
1. Mix together the lingonberries and sugar.
2. Let stand about 2 hours before serving.
Serve with the moose roulades with boiled potatoes, vegetables and the lingonberrry relish.