Roast moose with cream gravy, potatoes and redcurrant jelly

Ingredients for 4 portions

• 1 kgVenison (moose or deer), moose roast in one piece
• to tasteSalt
• to tasteBlack pepper
• 1 tspThyme, dried
• 2 tbspButter
• 1Yellow onion, in wedges
• 2Carrots, in chunks
• ≈ 3 dlWater
• 1 cubeBeef stock
• 2 dlDouble cream
• 1 ½ tbspPlain flour
• 1 tspSoy sauce

On the side

• 1 dlRedcurrant jelly
• 1 kgPotato

Method

1. Heat the oven to 125 °C. Pat the meat dry and rub it with salt, pepper and the thyme.
2. Brown the roast all over in the butter in a frying pan, about 8 minutes.
3. Put the onion and carrots in a roasting dish and the meat on top. Pour the water into the frying pan, scrape up the browned bits and pour it into the dish. Push a meat thermometer into the thickest part.
4. Roast in the middle of the oven until the core temperature reaches 58 °C for pink meat, about 1–1¼ hours.
5. Peel the potatoes, put them in a pan and cover with water. Add salt.
6. Boil the potatoes until tender, about 20 minutes.
7. Lift out the roast, wrap it in foil and leave it to rest for 10 minutes.
8. Strain the juices from the dish into a saucepan. Crumble in the stock cube – game stock if you have it – add the cream and bring to the boil. Whisk the flour into a little cold water, whisk it into the sauce and simmer for 5 minutes. Season with a tablespoon of the jelly, the soy sauce, salt and pepper.
9. Slice the roast thinly and serve with the cream gravy, potatoes and the rest of the jelly.

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