Traditional Swedish Moose Roast with Chanterelle Sauce – A Nordic Classic!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and can be made easily.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and suitable for roasting.

Prepare the moose roast by tying it up with butcher twine and seasoning it with flaky sea salt.

Set the moose roast aside to come to room temperature.

Add butter to a pan and sauté 2 lb of fresh chanterelles until brown and cooked through, seasoning with flaky sea salt and black pepper.

Remove the chanterelles from the pan and set aside.

Increase the temperature to high and add olive oil to the pan until scorching hot.

Sear the moose roast on all sides until it has a nice brown crust, then remove from the pan.

Lower the temperature to medium and add a diced yellow onion, cooking for about 1 minute.

Add 2 medium-sized diced carrots and 2 diced celery sticks to the onion and cook for another minute.

Stir in 2 tablespoons of tomato paste.

Deglaze the pan with 1 cup of red wine.

Add 4 cups of game stock to the pan, lower the temperature to low, and simmer for 2 to 3 hours.

Add 3 bay leaves, 10 whole juniper berries, and chopped fresh rosemary and thyme to the pan.

Every hour, lift the lid and flip the moose roast over.

When the roast reaches an internal temperature of 140°F, remove it and wrap it in aluminum foil to let it rest.

Pass the cooking liquid through a strainer to remove solids, then pour it back into the pan.

Increase the temperature to high and reduce the liquid until thickened.

Add the sautéed chanterelles back into the sauce along with 2 cups of heavy whipping cream.

If needed, thicken the sauce with a slurry made from 1 tablespoon of corn starch and some water.

Remove the moose roast from the aluminum foil and slice it into thin slices.

Plate the moose roast, adding boiled potatoes, pickled onions, dill pickles, and red currant jelly.

Top the dish with the creamy chanterelle sauce and serve.

Cooking Techniques

Equipment Needed

Spice Level: