Game stew

The rice stew is of course at its best when made with fresh local game meat. If that’s not available, you can get it from K-store’s Väiski Rientää you can get it quite cheaply from the freezer section.

Ingredients for eight

1 kg game meat (venison or venison. You can buy frozen venison at the market). 2 tablespoons soy 2 bay leaves or 10 juniper berries salt, pepper and thyme butter sour cream and parsley sprigs to serve

Prepare the game meat. If it is still tender, defrost in the fridge for 24 hours and start slicing the tender meat. Market venison thaws quickly into a ready-to-roast pödällä.

In a saucepan, add 1 tablespoon of butter, sauté the onion cubes and fry the meat to seal the surfaces. Season the meat with salt, pepper and thyme.

In the stew, add celeriac and carrots. Add red wine vinegar, tomato puree, soy and bay leaf or juniper berries. Allow the game stew to simmer gently under the lid for an hour.

Soak the mushrooms in a small pan of water. Pour the mushrooms into the pot and check the taste. Leave to simmer on the stove for half an hour. After that, take the stew to the oven, where it can simmer under the lid for another half an hour or so. So there is no hurry to catch up and you can eat your starters while the pot is waiting.

Serve the game stew with sour cream, parsley and potatoes.

casserole game Scandinavia VHH