Roast Moose with Red Wine Sauce, Mushrooms, and Potato Gratin

By Culiora

Tender roast moose is slow-roasted to medium-rare and paired with a rich red wine and rosemary reduction, butter-sautéed mushrooms, and creamy potato gratin. A crisp, tartly dressed green salad cuts through the richness of the venison and garlic-infused cream.

• Servings: 4
• Prep time: 30 min
• Cook time: 90 min
• Total time: 120 min

Ingredients

• 1 kg boneless moose roast (or elk roast)
• 1 tsp salt
• 1/2 tsp black pepper, freshly cracked
• 2 tbsp butter
• 2 pcs fresh rosemary sprigs
• 900 g floury potatoes, peeled and thinly sliced (approx. 3 mm)
• 2 pcs garlic cloves, finely grated
• 300 ml heavy cream (40% fat)
• 150 ml whole milk
• 1 tsp fine sea salt
• 1/4 tsp ground white pepper
• 100 g aged cheese (such as Västerbottensost or mature cheddar), grated
• 1 pcs shallot, finely diced
• 1 tbsp butter
• 300 ml dry red wine
• 300 ml rich game or dark beef stock
• 1 pcs fresh rosemary sprig
• 1 tbsp tomato paste
• 1 tsp cornstarch (slurried in 1 tbsp cold water)
• 20 g cold butter, diced into cubes
• 300 g cremini or chanterelle mushrooms, cleaned and halved
• 1 tbsp butter
• 1/4 tsp salt and freshly ground black pepper
• 100 g mixed tender salad greens (e.g. mache, baby spinach, arugula)
• 1 tbsp extra virgin olive oil
• 1 tsp lemon juice or white wine vinegar
• 1/4 tsp salt

Instructions

1. Preheat the oven to 175°C (conventional). Grease a medium baking dish (about 20x30 cm).
2. For the potato gratin: In a small saucepan, combine heavy cream, milk, grated garlic, 1 tsp salt, and white pepper. Bring just to a simmer, then remove from heat. Layer the sliced potatoes into the baking dish, pouring the warm cream mixture evenly over them. Sprinkle the grated cheese on top and bake for 50-60 minutes until the potatoes are tender throughout when pierced with a knife and the top is golden brown. Rest for 10 minutes before serving.
3. While the gratin bakes, prepare the moose: Bring the meat to room temperature 30 minutes before cooking. Season generously on all sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp butter in a large ovenproof skillet or cast-iron pan over medium-high heat. Add the roast along with 2 rosemary sprigs and sear thoroughly on all sides until deeply browned, about 6-8 minutes total.
4. Insert a meat thermometer into the thickest part of the roast. Transfer the roast in the skillet (or on a baking sheet) to the oven alongside the gratin (or bake at 125°C once the gratin is done and resting under foil) until the internal temperature reaches 55°C for medium-rare, typically 35-45 minutes depending on thickness. Remove from the oven, transfer to a cutting board, tent loosely with aluminum foil, and let rest for 15 minutes before carving.
5. For the red wine sauce: In a small saucepan over medium heat, melt 1 tbsp butter and sauté the diced shallot for 3 minutes until softened. Stir in the tomato paste and cook for 1 minute. Pour in the red wine and add 1 sprig of rosemary. Bring to a gentle boil and reduce the wine by half, about 8-10 minutes.
6. Add the stock to the reduced wine and simmer until reduced by a third, about 10 minutes. Whisk in the cornstarch slurry and simmer for 1-2 minutes until slightly thickened. Remove the rosemary sprig, take the pan off the heat, and whisk in the cold diced butter until glossy. Season with salt and pepper to taste.
7. For the mushrooms: Heat 1 tbsp butter in a frying pan over medium-high heat. Add the mushrooms and sauté without disturbing for 2-3 minutes to develop color, then toss and sauté for another 3-4 minutes until golden and tender. Season with salt and pepper.
8. For the salad: Whisk the olive oil, lemon juice, and a pinch of salt in a medium bowl. Gently toss the mixed greens in the dressing immediately before serving.
9. To serve: Slice the rested moose roast thinly against the grain. Serve alongside a square of potato gratin, sautéed mushrooms, a drizzle of warm red wine sauce, and the crisp fresh salad.