2182. MOOSE ROULADES in CREAM SAUCE with BACON and UNCOOKED LINGONBERRIES

500 grams moose fillet
50 grams bacon
8 cornichons (small pickled gherkins)
8 toothpicks
salt & pepper
1 onion, quartered
1 beef stock cube
2 dl (20 ml) cream
2 tablespoons flour (for thickening)

Lingonberry Relish
200 grams lingonberries
100 grams sugar

Moose Roulades: 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. 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. 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. 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. Season to taste. Remove the toothpicks and return the roulades to the sauce.

Lingonberry Relish: Mix together the lingonberries and sugar. Let stand about 2 hours before serving. Serve with the moose roulades with boiled potatoes, vegetables and the lingonberry relish.


bacon recipe courtesy of: Planet Food Scandinavia | Pilot Guides, the official Globe Trekker website, Pilot Film & Television Productions Ltd., The Old Studio, 18 Middle Row, London W10 5AT, UK