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Moose Rouladen with lingonberry (cowberry) chutney

(Serves 4) 

700g moose topside
150 g blue cheese
Chantarelle mushrooms
Butter for sautéing
300 ml cream 

Sauté the canterelle mushrooms in butter. Trim the meat and cut into very thin slices. Lay them out on a cutting board. Tenderise a little. Cut the cheese into as many pieces as you have pieces of meat. Season the meat with salt and pepper. Place a piece of cheese, some parsley and some mushrooms on each slice of meat and roll up. Brown the rolls in butter, then make a sauce from the meat juices and cream that the rolls can simmer in for half an hour.

Lingonberry (cowberry) chutney  

Heat the berries and sugar in a little oil. Add the ginger and vinegar, bring to the boil and then let cool.