Makes 4
servings
-
1 pound of boneless moose (or venison) meat
-
1 onion, chopped
-
Butter
-
0,5 cup of broth
-
1,25 + 0,25 cup of cream
-
½ pound of mushrooms
-
2-3 tablespoonfuls of rowanberry jelly (or some other
jelly)
-
6 juniper berries, crushed
-
2 teaspoonfuls of spice mix for game (for example
ground juniper berries, coriander, rosemary, sage, paprika, bay leaf,
thyme and garlic)
-
salt and black pepper
-
vinegar (if necessary)
-
parsley for decoration (optional)
Cut the
meat into cubes, 2 x 2 centimetres. Melt a little butter in a hot frying
pan. Fry the meat little by little successively until all the cubes are
fried on all sides. Season with salt and pepper.
Melt a
little butter in a big pot on medium heat. Fry the onion slowly. Put the
fried meat in the pot. Add the broth and 1,25 cup of cream, juniper berries
and spice mix. Let the stew boil slowly until the meat is really tender. The
time depends on the meat used. Stir now and then.
Fry the mushrooms in the frying pan and add them to the pot towards the
end. Flavour the stew with some more cream and jelly and perhaps more
salt and pepper. If it is too sweet, add a little vinegar. Sprinkle with
parsley before serving. Serve with roast or boiled potatoes and some
vegetables.