📝 About This Recipe
A sophisticated wild-game twist on the classic Swedish Wallenbergare, these patties replace traditional veal with lean, flavorful moose for a truly Nordic gourmet experience. The secret lies in the delicate emulsion of cold cream and egg yolks, resulting in a texture so airy and light it practically melts on the tongue. Served with browned butter and tart lingonberries, this dish represents the pinnacle of Scandinavian 'Vilt' (game) cuisine, balancing rustic forest flavors with refined culinary technique.
🥗 Ingredients
The Moose Mousse
- 500 grams Ground Moose Meat (very cold, finely ground)
- 4 pieces Egg Yolks (large, cold)
- 300 ml Heavy Cream (40% fat) (ice cold)
- 1.5 teaspoons Salt (fine sea salt)
- 1/2 teaspoon White Pepper (freshly ground)
- 1 pinch Ground Allspice (traditional Nordic touch)
The Coating and Frying
- 1.5 cups Fresh Breadcrumbs (made from white bread with crusts removed)
- 4 tablespoons Unsalted Butter (for frying)
Classic Accompaniments
- 800 grams Potatoes (mealy variety like Yukon Gold for mashing)
- 200 grams Green Peas (lightly blanched)
- 1/2 cup Lingonberries (preserved or stirred with a little sugar)
- 100 grams Butter (to be browned for the sauce)
👨🍳 Instructions
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1
Ensure all ingredients for the patties, especially the moose meat and cream, are ice-cold. This is crucial for the emulsion to prevent the fat from separating.
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2
Place the finely ground moose meat in a food processor. Add the salt and pulse briefly until the meat becomes slightly tacky.
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3
Add the egg yolks one at a time to the processor, pulsing between each addition until fully incorporated.
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4
With the motor running on a low setting, slowly drizzle in the heavy cream in a thin, steady stream. Stop as soon as the mixture is smooth and pale; do not over-process or it may break.
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5
Season the mixture with white pepper and a pinch of allspice. Transfer the mousse to a bowl, cover, and chill in the refrigerator for 20 minutes to firm up.
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6
While the meat rests, boil the potatoes in salted water until tender. Mash them with butter and a splash of warm milk until silky smooth.
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7
Spread the fresh breadcrumbs onto a large plate. Using wet hands, divide the moose mixture into 8 equal portions (about 100g each).
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8
Gently shape each portion into a thick, round patty and place directly onto the breadcrumbs. Coat both sides lightly; the patties will be very soft, so handle them with care.
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9
In a large skillet over medium-low heat, melt 4 tablespoons of butter. You want to cook these gently so they don't darken too much.
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10
Fry the patties for about 4-5 minutes per side. They should be golden blonde, not dark brown. The internal temperature should reach 60°C (140°F) for a juicy, slightly pink center.
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11
In a separate small saucepan, melt the remaining 100g of butter over medium heat. Cook until it foams, smells nutty, and turns a light golden brown (Beurre Noisette).
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12
Blanch the green peas in boiling water for 2 minutes, then drain.
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13
To serve, place a generous scoop of potato puree on each plate, top with two Älgwallenbergare, scatter the peas around, and drizzle the hot browned butter over the meat. Serve with a side of lingonberries.
💡 Chef's Tips
Always use a food processor for the smoothest texture; manual mixing won't achieve the signature 'mousse' consistency. If the mixture feels too soft to handle, use two large spoons to quenelle the meat directly into the breadcrumbs. Never use black pepper; white pepper provides the necessary heat without the visual 'specks' and offers a more floral aroma that complements game. If moose is unavailable, you can substitute with venison or elk, provided it is very lean and finely ground. To test the seasoning, fry a tiny teaspoon of the mixture before shaping the patties and adjust salt if necessary.
🍽️ Serving Suggestions
Pair with a medium-bodied Red Pinot Noir or a classic Swedish Lager to cut through the richness of the butter. Serve with a side of quick-pickled cucumbers (Pressgurka) for an acidic contrast. Traditionalists often enjoy this with a glass of cold milk or a light lingonberry juice. A dollop of freshly grated horseradish on the side can add a lovely spicy kick to the moose meat.