Recipes

4 person meal

Elk mince steaks
350 g elk mince
150g pork mince
100 ml whipping cream
1 egg
1 yellow onion
50 ml bread crumbs
1 table spoon Dijon mustard
Pinch of freshly ground black pepper
Pinch of freshly ground juniper berries
½ bunch of thyme
1 tablespoon salt

For pan frying:
50 g butter

Finely chop the thyme and yellow onion.  Mix all ingredients for the mince steaks thoroughly in a bowl.
Divide the mix and shape four steaks, one per person.
Heat a frying pan, add the butter. When the butter is melted and becomes quiet cook the mince steaks on high heat.  Pan fry them until golden brown on both sides, approximately 2 minutes per side. Ensure the mince steaks are cooked through before serving.

Aronia gravy:
1 L meat stock (not stock cubes, for best results home cooked stock, or fresh shop bought stock, 1 L)
1 yellow onion
2 garlic cloves
7 black pepper corns
1 bunch thyme
300 ml aronia juice
Salt
Red wine vinegar

Peel and cut the yellow onion once in the middle.  Heat the pot and add onion and blacken until it becomes dark on one side.  Add the garlic, black pepper and heat approximately 1 minute.  Add the aronia juice and cook, reducing the liquid to half. Add the stock and thyme and cook until the sauce has thickened.  NB: it is important to not reduce it too much, instead taste. The sauce should flavor the mouth, but not stick like glue.  Pour the sauce through a sieve, add salt and red wine vinegar to taste.

Potato compote
15 large potatoes
½ L milk
100 g butter
1 bunch parsley
Salt

Boil salted water in a pot.  Peel and cut the potatoes in approximately 2 cm cubes.  Cook the potatoes in the water until they are almost ready.  Pour off the water.  Add milk and butter and gently simmer whilst stirring until the compote has thickened.  Stir often so that it does not burn.  Finely chop the parsley and add it to the compote, add salt to taste.

Mushrooms:
350 g funnel chanterelle or other favourite mushroom
50 g butter
Salt

Pickled mushrooms:
100 ml vinegar
100 ml water
100 ml sugar
Half bunch of thyme


Garnish:
Bunch of herb of your choice

Clean and cut/break up the mushrooms into smaller pieces.  Cook up all the ingredients for the pickling in a pot.  Add half the mushrooms to the warm pickling liquid and bring to boil. Remove the pot from heat and allow the mushrooms to cool in the liquid.
Heat up a frying pan, add the butter and fry the other half of the mushrooms until crispy. Add salt to taste.

To serve:
Place the potato compote on the bottom of the place and top with an elk mince steak.  Add the pickled mushrooms then the crispy mushrooms.  Dust with aronia powder, and garnish with a herb of your choice, then drizzle over the aronia gravy.

Good luck in the kitchen!

Mattias Åhman / Chef of the Year 2017