Älgrulle - Moose Rump
Moose rump is one of those fantastic pieces of meat that is often overlooked and not very highly regarded for it's quality, but like all cuts with the right care and attention it can be truly delicious!
The joint is one single muscle, like a fillet, where all the fibres run straight in the same direction. Although it is a lean cut the fibres are coarse and can easily be dry, chewy and tough when overcooked or cooked quickly over too high a heat, so it is important to handle with care.
This is a slow roasting recipe served with garlic & rosemary roasted potatoes, a wild mushroom cream sauce and sweet sticky roast cherry tomatoes, equally at home in the summer as it is in winter!
- Moose rump
- Flaked sea salt (Maldon)
- Black pepper (Telicherry)
- Fresh thyme
- 50g Butter
- 1 tbsp Light Olive Oil
- 1kg Baby new potatoes
- Table salt
MUSHROOM CREAM SAUCE
- 300g chanterelle mushrooms
- 50g salted butter
- Light olive oil (see infused oil recipe)
- 65ml dry white wine (not sweet)
- 125ml good quality chicken stock/broth
- 250ml heavy cream
- 30g fresh and finely grated parmesan cheese
- Fresh thyme
- 1 clove of garlic grated
- Pinch salt and black pepper
GARLIC & ROSEMARY INFUSED OIL
- 150ml Light olive oil
- 3 fresh rosemary sprigs
- 2 cloves fresh garlic
- Flaked sea salt (Maldon)
STEP 1 - PREPARATION
MOOSE - First take out the joint of Moose and allow it to come up to room temperature. During this stage it is important to dry the meat from any excess blood and moisture, I use ordinary kitchen paper towels. Season the meat thoroughly with flaked sea salt and fresh coarsely ground black pepper (Tellicherry is best). It is well worth seasoning a large piece of meat like this one well in advance of cooking, to allow enough time to penetrate and flavour the meat all the way through. Aim to salt and pepper at least 1 hour before cooking. Pre heat the oven to 125 C.
POTATOES - While the meat is drying, prepare the potatoes by cutting them into slices lengthways, you should be able to get 3-4 slices out of each potato. Place them in a large saucepan and cover with water and season generously with salt. Bring the water up to a rolling boil, then reduce to a simmer and par boil the potatoes for 8 - 10 minutes until they soften slightly on the outside. It is important not to overcook them or they will break apart. Drain the water and put the pot back on the stove with the heat turned off. The residual heat from the stove and pan will allow the potatoes to steam off the excess moisture and then help them crisp up in the oven.
MUSHROOMS - Clean the mushrooms with a brush or under cold water to remove any dirt or debris from the forest. It is really important to check the inside of the gills as they tend to trap a lot of dirt and can be unpleasant to eat. Finally trim the bottom of the stem to remove the tough or dirty base. Leave on a tray of dry kitchen paper to dry, better yet place them out in the sun to dry quicker. Once dried slice each mushroom in half through the stem.
TOMATOES - Slice the tomatoes in half, season with olive oil sea salt and black pepper and arrange in a roasting tray with the flesh face up. This will allow the skin to melt down and become sticky against the pan and stop the insides from melting out.
INFUSED OLIVE OIL - Place the oil, crushed garlic and rosemary sprigs in a frying pan over the lowest possible heat on your stove, all you are trying to do here is very gently warm the ingredients to release the flavour of the garlic and the rosemary into the oil. Keep an eye on the dry ingredients so that they don't burn by turning them occasionally. Keep on the heat until you are ready to use it.
STEP 2 - COOKING
MOOSE - Cover the joint of meat with a mixture of butter, olive oil and fresh thyme leaves. The olive oil will prevent the butter from burning. Place in the middle of your pre heated oven. You want to achieve an internal temperature at the thickest part of the joint of 56C for Rare, 60C for Medium Rare, 64C for medium, 68C for medium well, 72C for well done. Above 75C this it will be pretty inedible. My personal preference for this cut is around medium and it took 85-90 Minutes to achieve this at 125C conventional / fan oven temp. I basted with the meat juices and melted butter in the pan every 30 minutes, in hindsight I would also turn the meat every 30 minutes as the bottom of the pan cooked the bottom of the joint a little more than the top, so turning would have given a more even result. When you have reached the correct temperature, remove from the oven and cover in foil. The meat will now rest for the same time as it has been cooking and it is time to start bringing together the rest of the dish. Turn up the oven to its highest setting, usually around 250C ready for roasting the vegetables.
POTATOES - Remove the rosemary shaking off excess oil and place in a bowl with kitchen paper to drain. It should turn nice and crisp in a short time. Remove the garlic from the oil and discard. Remove the Rosemary leaves by sliding them off the sprig into a clean dry bowl and add some flaked sea salt. Crumble down with the back and edge of a teaspoon until the mixture has the same size flakes as coarsely ground black pepper. When the potatoes have had time to dry out, place them in to a roasting tray and cover with the infused olive oil and rosemary salt. Mix thoroughly and place in them in the oven to roast until golden brown. You should not need to turn them as they will colour evenly on the top and bottom, due to the very high heat. You should achieve the perfect roast by 45 - 50 minutes but keep checking so as not to burn and if they are not golden leave them in until they are.
MUSHROOM CREAM SAUCE - Take the same pan used for infusing the oil which should still have a slick left inside and add the butter and melt on a medium heat. Add the mushrooms and fry until golden brown 5-7 minutes. Add the garlic and a pinch of salt 1 minute before the mushrooms finish browning. Add the wine and reduce by half, this will allow the alcohol to cook out. Add the stock, cream, parmesan and Thyme and simmer to thicken, do not boil or the sauce may split. When the sauce has thickened adjust the seasoning with salt and pepper or my favourite, pour in some meat juices from the resting Moose joint for serious depth of flavour, allow the sauce to come back to the right consistency and remove from the heat. It is worth timing your sauce making 25-30 minutes before serving so you have a fresh sauce to serve and plenty of resting juices from the meat.
TOMATOES - place the tray of tomatoes in the oven alongside the tomatoes 40-45 minutes before serving. You may need 35-40 minutes for them to go sticky.
STEP 3 - SERVING
MOOSE - Slice the Moose into 1cm thick slices across the joint so you are cutting across the fibres. Slicing at an angle or parallel to the joint can be quite tough. Taste the meat and add a little sprinkle of flaked sea salt if you believe it would benefit from a last little hit of savouriness. It is important to serve quickly after slicing as the meat can loose its temperature and firm up very fast!
POTATOES - Taste the potatoes to check if there is any additional seasoning needed, season with salt if required.
SERVING - Place a row of potatoes on one third of the plate, arrange 3 slices of moose meat diagonally in the centre of the plate, spoon the mushroom cream sauce over half of the moose meat, place some tomatoes on the potatoes. Individually each piece of food is delicious, but a combination of all 4 truly sings!
P.S - Given the time and the tools I would even opt to cook this cut overnight in a sous vide machine, maybe I will try that one day for an update.