Ingredients

• 400 g very fresh moose tenderloin(frozen for a minimum of 72 hours for safety)
• 2 finely chopped French shallots
• 2 tbsp chopped capers
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 few drops of Tabasco
• 1 tbsp chopped chives
• 1 salt and pepper to taste
• 1 toasted bread croutons

Instructions

1. 1

   Dice the moose tenderloin into small, regular cubes using a knife.

2. 2

   Mix the shallots, capers, mustard, oil, vinegar, and Tabasco.

3. 3

   Gently fold the meat into the sauce.

4. 4

   Season with salt and pepper, then sprinkle with chives.

5. 5

   Serve immediately with grilled croutons.

6. 6

   Keep very cold until serving.