Creamy venison stew
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The elk stew, acclaimed in the recipe world, is the noblest of the stews. It’s the best of our forests’ venison. Simmer long and hard. (2 tbsp tomato puree 1 tsp sugar 2 tsp paprika powder 1 tsp black pepper powder 2 sprigs of rosemary 2 tsp dried thyme 2 dl jam onions 3 dl white wine (dry)
Peel off the membranes and cut the roast into rectangular cubes. Brown the meat in butter in a pan for a couple of minutes. Transfer the meat to the pot and turn the stove on half power. Sprinkle with flour. Add tomato puree. Season with pepper, paprika powder, thyme. Add the rosemary sprigs as they are.
Chop the onion and sauté with the butter in a pan. Season with sugar and transfer to the stew. Drizzle the wine briskly into the stew myös. Add the stock so that the meat is barely covered.
Simmer the venison stew under the lid of the stove for 1 1/2 hours in the heat, stirring gently. Cut the mushrooms into fair sized pieces. Add the jam onion (+ a splash of stock), mushrooms and cream to the stew.
Simmer the venison stew for another half hour. Taste and season.
See my Something Tasty food blog’s venison stew
