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Moose tjalknol cooked on wooden board with lingonberry jam and potatoes

Slow cooked moose steak or frost lump - "tjälknöl"

Time:       12-17 hours
Difficulty: Medium

Ingredients (8-10 servings)

  • 1,5 kg frozen moose steak
  • 1 liter water
  • 4 tbsp salt
  • 1 yellow onion
  • 2 cloves garlic
  • 1 tbsp dried thyme
  • 1/2 tbsp dried rosemary


Place the frozen meat in an ovenproof form.

Place the form with the meat in the lower part of the oven and turn on the oven to 75 degrees (70 degrees for hot air oven). Insert a meat thermometer once the meat is not frozen anymore (after 2-3 hours). Place the tip of the thermometer in the middle of the thickest part of the meat.

Leave the meat in the oven for 8-12 hours. When the thermometer shows 55°C, the meat is red/rare, at 65°C it is pink/medium and at 75°C completely well done.

Brine: Bring the water to boil with salt in a pot and let cool. Add the onion, cut into thin cloves, garlic and herbs. Put the hot steak in the brine. Leave to cool for 4-5 hours.

Cut the meat into thin slices and serve with potato gratin and a fresh green salad. Tjälknöl is also good on the sandwich!

Buy moose steak here

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