800 g tenderloin of moose
800 g almond potatoes
2-4 spring onions
3-4 tbsp. butter
4 egg yolks
4 tbsp. fresh grated horseradish
Salt and black pepper
Clean and cut the potatoes into 1×1 cm cubes. Fry the potatoes in 2-3 tbsp. butter until golden. Chop the spring onions and add to the potatoes. Fry for one or two minutes. Salt to taste.
Cut the moose tenderloin into cubes 2×2 cm. Fry in a very hot pan with one tbsp. butter until medium rare. Season the meat with salt and freshly crushed black pepper.
Serve the meat and the potatoes side by side on a plate. Garnish with freshly grated horseradish, pickled rowanberries, parsley, crowberries and a raw egg yolk.