700-800 grams moosemeat (leg)
 3 Tbs. fresh thyme
 2 Tsp. butter
 salt
 pepper
 
 Sauce:
 2 shallots
 30 grams dried or 200 grams fresh forest mushrooms
 4 Tbs. olive oil
 0.4 litre red wine
 0.8 litre stock
 1 Tbs. parsley
 1 Tbs. chives
 40 grams butter
 
 Part the meat into steaks - 180-200 grams each. Chop thyme, and 
 put on steaks with salt and pepper. Fry the steaks on both sides in 
 butter for 2-3 minutes. They should by now have a pink centre. 
 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. The rich red wine and mushroom 
 sauce should go perfectly with the moosemeat.