Norweigan Moose Steaks with Forest Mushroom Sauce

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.