Gryta - Skär lagoma grytbitar (använde älgrygg med ben), lägg kött eventuella ben, lök, rotfrukter (morot, kålrot, palsternacka, timjanskvistar, buljongtärning, lagerblad, krossade enbär och vitlök i en gryta och fräs i smör. När kött och ben fått färg - häll på en flaska rödvin. Lägg på lock och sjud i minst två timmar. När en halvtimme är kvar - häll i lite grädde och red eventuellt av till lagon tjocklek.
Morotspure - koka potatis och morötter riktigt mjuka. Vispa i hop med smör och grädde. Salt och peppar
Servera med stekta champinjoner
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