Moose Cutlets with Chanterelle and Mashed Potatoes

For the elk meatballs with chanterelles and mashed potatoes, first prepare the meatballs. For this, heat sunflower oil in a wide pan and briefly sear the elk meat strips in it. Season with sea salt and ground pepper. Remove the meat strips.

Sauté chanterelle, onion, carrots, celery in the drippings. Deglaze with red wine, boil down and pour in brown gravy. Add meat and simmer for 1 minute.

For the mashed potatoes, peel the potatoes and boil them in salted water until soft, heat the milk and butter in a second pot, drain the potatoes and let them evaporate briefly, press the still warm potatoes into the milk with a press, stirring the potatoes often with a whisk. Season to taste with sea salt, ground pepper and nutmeg.

Serve the elk meat with chanterelles and mashed potatoes and sprinkle with fresh thyme.

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