28 oz Moose meat
3 tb Fresh thyme
2 ts Butter
Salt
Pepper
Sauce:
2 Shallots
1 oz Dried or
7 oz Fresh forest mushrooms
4 tb Olive oil
1 2/3 c Red wine
3 3/8 c Stock
1 tb Parsley
1 tb Chives
1 3/8 oz Butter

Part the meat into steaks - 180-200 grams each. Chop thyme, and drizzle over steaks with salt and pepper. Fry the steaks on both sides in butter for 2-3 minutes. They should by now have a pink center. Let the steaks rest before serving.

Sauce: Chop onions and fry in olive oil with (coarsely chopped) mushrooms. Pour red wine over, and let reduce until about 25% is left. Add stock and reduce until about half is left. Whip in butter, and add salt and pepper to taste. Chop parsley and chives, and add right before serving. Serve with butter-steamed root vegetables.