Rusticristys
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The cross is made from venison, which is slightly more tender than reindeer, so it cooks faster. Of course, you can also use bear meat in the dish if you happen to find some.
Ingredients for four
500 g chipped venison (quite common in the frozen food trade) 1 onion 3 tbsp butter 3 tbsp olive oil 3 dl meat stockauml; wild mushrooms (not obligatory)
for garnish
fresh thyme lingonberry jam
Melt the frozen meat until tender. Peel the onion and dice very finely.
Soak the onion in butter and oliveöljyä in a caser and fry the onion slices until golden brown. Remove the lömpöä and smash the chanterelles into the casserole. Fry the meat on the surface for about half an hour.
Add the meat broth to the barrel and simmer gently under the lid for half an hour. If you add mushrooms, add them at the end of the simmering.
Garnish the game with fresh thyme and serve with lingonberry jam and creamy potatoes.
World of rice VHH
