RECIPES

Alce-ahumado-frio-con-cerezas-confitadas-y-garo-de-carne

Cols smoked moose with preserved sweat cherries and meat garum



INGREDIENTS

100 gr. cold smoked moose top side (cut in disks, dry then trim)

20 gr. sweat cherries

2 tbs elderflower vinegar

1 tsp syrup

Corn starch

1 tbs bread crumbs

1 tsp reduced meat garum

0,5 u. egg yolk

1 dl rapeseed oil

4 leaves lemon verbena

Salt

PREAPARATION

Freeze and cut the moose in to disks, dry the trimming on low temp until totally dry.

Crush the dried trimming with a mortar. Fry the bread crumbs in oil and blend with the cold smoked moose disks.

Take out the stones from the sweat cherries, mix slightly in a blender with elderflower vinegar and syrup thicken with corn starch and taste with salt.

Mix egg yolk with the reduced garum and whisk in the oil like a mayonnaise.

Cut the lemon verbena in thin strips.

TO SERVE

Serve as it is shown in the picture.

ES