Elk Tenderloin and Celery Purée

Elk Tenderloin and Celery Purée

Serves 4.

Moose:

Ingredients

  • 800 g moose tenderloin
  • 2 tbsp butter
  • 1 pinch fresh thyme
  • Salt and black pepper
  • Pickled ramson or capers

How to do it

  1. Cut the moose tenderloin into serving sizes.
  2. Gently season the meat with salt and pepper.
  3. Heat up a pan, melt the butter in it and cook the meat medium rare, constantly basting the meat with the butter.
  4. Add the thyme to the pan together with the meat at the beginning.
  5. Allow the meat to rest for 10 minutes before serving.
  6. Serve with celery pure, apple salad and pickled ramson or capers.

Purée:

Ingredients

  • 500 g root celery
  • 75 g butter
  • Salt
  • Water

How to do it

  1. Peel and cook the celery in lightly salted water until soft.
  2. Remove the celery from the water (save the hot water to pour over the brussel sprouts) and mix it together with the butter in a blender to a very smooth purée.
  3. Add a little water if needed.
  4. Salt to taste.

 

Salad:

Ingredients

  • 200 g fresh brussel sprouts
  • 1 apple
  • 1 dl lingonberries fresh or frozen
  • 2 spring onions
  • 4 juniper berries
  • ½ dl chopped broadleaf parsley
  • 2 tbsp white wine vinegar
  • 3 tbsp rapeseed oil
  • Pinch of salt

How to do it

  1. Peel the brussel sprouts so you pull off the leaves
  2. Pour the hot water left over from making the purée over the brussel sprout leaves.
  3. Leave for 2 minutes, the remove from the water.
  4. Cut the apples into chunky pieces, slice the spring onions and crush the juniper berries.
  5. Mix everything in a bowl and add the remaining ingredients.

 

This recipe was made as part of the Vimmerby episode.