Traditional frozen moose roast
1 rating (click on the stars to rate)
Category
Game meat
Cuisine
Nordic
Author:
Johan Löfström
Servings
8-10
Cooking
12-17 hours
Traditional frozen moose roast are an ingenious way to prepare a larger piece of meat. The method was invented by the Sami who used to store their best cuts of meat by burying them in the snow. Then, when they wanted to cook their roast, they would dig a new hole in the snow, fill it with stones and then build a fire on the stones. Then they would wrap the meat, put it on the fire and cover it with earth and let it cook slowly, usually overnight. Finally, they bathed the meat in a hot marinade and let it cool completely before eating it in very thin slices. The end result was an incredible piece of meat, quite heavy, slightly salted and delicately flavoured.
Ingredients
-
1,5 kg moose top round - also goes well with reindeer or fallow deer
-
1 liter of water
-
4 tbsp of salt
-
1 yellow onion
-
2 cloves of garlic
-
1 tbsp dried thyme
-
1/2 tbsp dried rosemary
Instructions
Place the frozen steak on an ovenproof dish. Place the dish with the roast in the lower part of the oven and set the oven to 75 degrees (70 degrees in a convection oven). Insert a meat thermometer when the steak has thawed (after about 2-3 hours). Leave the roast in the oven for 8-12 hours. When the thermometer shows 55°C it is red "medium rare", at 65°C it is slightly pink and at 75°C it is "well done". Brine: Boil water with salt in a large saucepan (must have room for the roast) and let cool. Cut the onion into thin slices and put into the pan. Add garlic and herbs. Take the roast out when it has reached the internal temperature you want and place it directly in the pan. Let it sit and cool for 4-5 hours. Cut the meat into thin slices and serve with a potato gratin and fresh salad. Tjälknöl is also fantastically good on a sandwich!
Comments (1)
Det var ett mycket bra recept. Den färdiga produkten var mycket god lagad efter receptet.