📝 About This Recipe
Transport your senses to the frost-covered forests of Swedish Lapland with this authentic Älgskav. This rustic delicacy features paper-thin shavings of moose meat seared to perfection and simmered in a velvety sauce of wild juniper berries, earthy chanterelles, and rich cream. It is a soul-warming celebration of Nordic game traditions, offering a unique balance of savory depth and forest-born aromatics.
🥗 Ingredients
The Game Meat
- 600 grams Moose (Älg) meat (shaved paper-thin while semi-frozen)
- 3 tablespoons Unsalted Butter (for searing)
Forest Flavors
- 200 grams Yellow Chanterelles (fresh or rehydrated, torn into pieces)
- 1 large Yellow Onion (finely diced)
- 6-8 pieces Juniper Berries (crushed with a mortar and pestle)
- 2 sprigs Fresh Thyme (leaves removed and chopped)
The Creamy Sauce
- 300 ml Heavy Cream (at least 35% fat content)
- 100 ml Beef or Game Stock (high quality)
- 1 tablespoon Soy Sauce (for umami and color)
- 1 tablespoon Black Currant Jelly (adds a subtle sweetness)
- to taste Salt and Black Pepper (freshly cracked pepper is best)
For Garnish
- 2 tablespoons Fresh Lingonberries (or frozen)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Prepare the moose meat by shaving it while it is still partially frozen. Use a very sharp knife to cut across the grain into paper-thin slices; this ensures the meat remains tender and cooks rapidly.
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2
Place a large, heavy-bottomed skillet or a traditional cast-iron 'Muurikka' over medium-high heat. Add the chanterelles to the dry pan first to cook off their moisture until they begin to squeak.
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3
Add 1 tablespoon of butter to the mushrooms and sauté until golden brown. Remove the mushrooms from the pan and set aside.
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4
In the same pan, melt the remaining 2 tablespoons of butter. Once the butter stops foaming and turns a light nut-brown, add the shaved moose meat in small batches.
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5
Sear the meat quickly at high heat until browned and slightly crispy at the edges. Do not overcrowd the pan, or the meat will steam rather than fry.
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6
Add the finely diced onions to the meat and sauté for 3-4 minutes until the onions are translucent and soft.
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7
Stir in the crushed juniper berries and chopped thyme, allowing their oils to release into the butter for about 1 minute.
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8
Return the sautéed chanterelles to the pan and stir to combine all the ingredients.
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9
Pour in the game stock and soy sauce, using a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom of the pan.
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10
Reduce the heat to medium-low and pour in the heavy cream and the black currant jelly. Stir gently until the jelly has melted into the sauce.
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11
Simmer the mixture gently for 10-12 minutes. The sauce should thicken naturally until it coats the back of a spoon.
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12
Taste the sauce and season with salt and freshly cracked black pepper. Remember that the soy sauce adds salt, so taste before adding more.
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13
Remove from heat and garnish generously with fresh parsley and a handful of tart lingonberries for a pop of color and acidity.
💡 Chef's Tips
The secret to perfect Älgskav is shaving the meat while frozen; if it thaws too much, it becomes impossible to get those signature thin curls. If you cannot find moose, venison or even high-quality beef ribeye make excellent substitutes. Don't skip the juniper berries—they provide the essential 'forest' flavor that defines Scandinavian game dishes. Avoid boiling the sauce vigorously once the cream is added; a gentle simmer prevents the dairy from breaking and keeps the meat tender. For an extra layer of authenticity, add a small slice of 'gjetost' (brown goat cheese) to the sauce for a caramel-like depth.
🍽️ Serving Suggestions
Serve over a bed of buttery, homemade mashed potatoes (made with plenty of cream and nutmeg). Accompany with a side of 'Rårörda lingon' (fresh lingonberries stirred with sugar until juicy). Pair with a robust Syrah or a dark, malty Swedish craft ale to complement the gamey flavors. Add a side of pickled cucumbers (Pressgurka) to provide a refreshing, vinegary crunch against the rich sauce. Serve with warm 'Tunnbröd' (Swedish flatbread) to soak up every last drop of the creamy gravy.