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 till 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 till thick, but do not boil.
Serve over fluffy white rice