Moose Patties

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

A recipe by chef John Smith, created during his time as head chef at a popular restaurant in New York. Almost thirty ingredients are included, among them Kenyan beans, pork shoulder, and 100 grams of lingonberries. By the way, moose meat can be found in online stores.

Ingredients

Moose meat - 4.2 oz
Pork Neck - 2.1 oz
Onion - 0.7 oz
Garlic - 0.9 oz
Pork fat - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste
Thyme - 0.1 oz
Cardamom - 0.1 oz
Nut crumb - 0.9 oz
Butter - 1.9 oz
Chicken Egg - 1 piece
Breadcrumbs - 1.4 oz
Shallot - 0.2 oz
Celery salt - 17.6 oz
Shallot - 5.3 oz
Water - 2 qt
33% Cream - 10 fl oz
Vegetable Oil - 1 fl oz
Carrot - 0.7 oz
Courgette - 0.7 oz
Kenyan Beans - 0.5 oz
Snap Peas - 0.5 oz
Lingonberry - 3.5 oz
Port Wine - 3 fl oz
Vanilla Pod - ½ pieces
Sugar - 3.5 oz
Rosemary - 0.1 oz

Step by Step guide

Step 1

Cut the moose meat into cubes and grind it with a mixer using the hook attachment (massage the meat). Dice the pork and fat into small cubes. Chop the onion randomly and sauté it until soft without changing its color; season with salt and add pepper. Soak the white bread in cream and let it absorb. Peel and slice the garlic.

Step 2

Pass the prepared meat, onion, garlic, bacon, and bread soaked in cream through a meat grinder with a medium attachment twice. Add spices, salt, and pepper to the minced meat. Mix everything well and beat the mixture. Let it rest for half an hour in a cool place. In a heated skillet, fry a small piece of the minced meat, cool it down, and taste for seasoning and salt.

Step 3

Then, using wet hands, shape the patties into the desired form, each weighing 140 grams, and coat them in breadcrumbs. Heat oil in a skillet and fry the patties on both sides until golden brown, then place them on a baking sheet lined with parchment paper and bake in the oven at 392°F for about eight minutes until fully cooked.

Step 4

Peel the celery root and cut it into medium-sized random cubes. Peel the shallots and chop them into random cubes. Slice the garlic in half lengthwise.

Step 5

Heat oil in a large pot and sauté the celery, onion, and garlic. Then, add white wine and let it reduce completely. Next, add water and cook over medium heat until done. If the celery is not fully cooked and soft, and the water has evaporated, add more water and continue to cook until the celery is tender. Finally, add cream and reduce it by two-thirds.

Step 6

Let it cool and blend until smooth. Season with salt, pepper, and butter. You can also add a pinch of sugar occasionally, as celery can bring its natural tartness.

Step 7

Rinse the lingonberries and dry them. In a deep saucepan, bring the sugar and port wine to a boil along with the vanilla seeds and pod. Cook until it reaches 223°F or until the liquid has reduced by half. Once the liquid is reduced, add the rosemary and lingonberries, and immediately remove from heat to let cool.