Grilled moose sous vide with potato gratin.
Rub your moose roast with salt pepper and crushed juniper berries and vacuum seal it. Set your water bath to your favourite temperature (the meat on the picture is cooked at 57°) and drop in the meat. Cook it for about six hours for tender meat and up to 24 or 48 hours for tough meat. To find out how tough it is, you only need to cut off a very small piece, fry it and try it.
When the meat is done, remove the bag from the water bath, open it save the liquids for your sauce, cut the meat in thick slices and grill them.
I served it with the potato gratin. It is very easy to prepare. Peel and slice the potatoes thinly and put them in a pot on the stove with at equal parts of milk and cream. Bring to a simmer. Add salt and pepper to taste. If you like onion, add some crushed garlic and thin slices of onion. When the potatoes start to become soft, pour everything into an oven proof dish and top with grated cheese. Bake in the oven at 200C for 20 to 30 minutes until the cheese melts and looks yummy.
