Game stew with mushrooms, potatoes and lingonberries

Ingredients for 4 portions

• 800 gVenison (moose or deer), diced moose, deer or wild boar
• to tasteSalt
• to tasteBlack pepper
• 2 tbspButter, for browning
• 2Yellow onions
• 10Juniper berries, crushed
• 2Bay leaves
• 1 tspThyme, dried
• 2 tbspPlain flour
• 2 dlRed wine
• ≈ 4 dlWater
• 1 cubeBeef stock
• 250 gMushroom
• 1 tbspButter, for the mushrooms
• 2 dlDouble cream
• 1 tbspRedcurrant jelly
• 1 tspSoy sauce

On the side

• 1 kgPotato
• 1 dlLingonberry jam

Method

1. Cut the meat into roughly 3 cm pieces if needed. Pat it dry with kitchen paper and season with salt and pepper.
2. Brown the meat in the butter in batches in a frying pan over a high heat, until well coloured all over. Transfer it to a heavy-based casserole.
3. Peel and chop the onions and fry them in the same pan until soft and golden. Add them to the casserole with the crushed juniper berries, bay leaves and thyme. Sprinkle over the flour and stir.
4. Pour the wine into the frying pan, bring it to the boil and scrape up the browned bits. Pour it into the casserole with the water and crumble in the stock cube – game stock if you have it. Bring to the boil.
5. Simmer, covered, for about 1½ hours, until the meat is tender.
6. Peel the potatoes while the stew simmers. Put them in a pan, cover with water and add salt.
7. Boil the potatoes until tender, about 20 minutes.
8. Slice the mushrooms and fry them in a hot pan until their liquid has cooked off. Add the butter and fry until nicely browned.
9. Stir the mushrooms, cream, redcurrant jelly and soy sauce into the stew. Simmer uncovered for 10 minutes and season with salt and pepper.
10. Drain the potatoes and serve the stew with the potatoes and lingonberry jam.

More recipes

• Pannbiff – beef patties with fried onions and gravy40 min · ≈ 34 kr/port.
• Meatballs with mashed potatoes50 min · ≈ 29 kr/port.
• Lasagne1 h 15 · ≈ 37 kr/port.
• Spaghetti bolognese35 min · ≈ 35 kr/port.