Difficulty: Medium
Ingredients (4 servings)
- 700g stew cuts of moose, deer, reindeer or wild boar
- 350g chanterelles, preferably fresh
- 2 tablespoons wheat flour
- 2 yellow onions
- 1 clove garlic
- 0.2 liters red wine
- 0.7 liters water
- 2 tablespoons wild stock (alternatively calf fund)
- 3 bay leaves
- 4 juniper berries
- 2 tablespoons blackcurrant jelly
- 1 teaspoon thyme
- 1 teaspoon soy (Chinese)
- 0.5 teaspoon salt
- Black pepper, freshly ground
- Butter (for frying)
Preparation
Sear the meat in butter in batches in a frying pan. Add salt and pepper and transfer to a large saucepan. Sprinkle over the wheat flour and mix with the pieces of meat. Finely chop the onion and garlic and fry it translucent. Transfer to the saucepan. Whisk out the frying pan with a little water and pour everything into the saucepan. Pour in wine, water, wild stock, bay leaves, juniper berries, blackcurrant jelly and spices. Let simmer for at least 2 hours.
Divide the chanterelles if they are large and fry them in butter in a frying pan until they get a nice color.
Taste the stew and add soy and possibly more salt and pepper. Add the chanterelles.
If you want a slightly smoky taste, you can fry some bacon and put in the stew towards the end.
Serve the wild game stew with mashed or boiled potatoes, blackcurrant jelly and lightly cooked sugar peas.
Note: In Sweden, you can easily serve lingonberry jam to EVERYTHING and no one will judge you. Including a stew.
Translation missing: sv.blogs.comments.with_count
Beautiful, perfect way of cooking wild meat.