4 c. moose meat
2 tbsp. olive oil
2 tbsp. butter
1 c. chopped onion
1 1/2 c. sliced mushrooms
1 c. beef stock or consomme
1 1/2 tbsp. flour
1 tsp. salt
1/2 tsp. whole caraway seeds
Dash of nutmeg
2 c. sour cream

Trim all fat, muscle and skin from moose; cut moose in strips 1 inch long and 1/4 inch thick. Heat oil and butter in skillet; add meat and brown well. Add onion and mushrooms; saute until soft over low heat.

Add consomme; cook for 30 minutes. Mix flour, salt, caraway seeds and nutmeg with sour cream; add to meat mixture. Cook slowly until thick, but do not boil. Serve over fluffy white rice.