Autumn stew with deer

Autumn stew with deer tastes extra good when the evenings start to get dark and cold. This recipe is suitable for 4-6 people.

800 g stew of venison, e.g. bog el. round beef in cubes

2 onions

2 finely chopped garlic

1 pk sliced aroma mushrooms

1 bottle of dark beer

1/2 liter game stock or water and game stock

1 box crushed tomatoes

2 bay leaves

10 crushed junipers

1 tablespoon dried thyme

3 diced carrots

2 parsley roots in cubes

1/2 celery root in cubes

1 boks fresh cream

3 mini leeks in strips

1 good handful of finely chopped parsley

Salt and pepper


Brown the meat, mushrooms, onions and garlic in butter in a saucepan. Brown a little at a time and set it aside until everything is browned. Then put everything back into the pot and add beer, crushed tomatoes and stock. Add spices and herbs and cook under lid until meat is tender. Cooking time will depend on what kind of meat you consume, but anywhere from 1 to 3 hours. About 30 minutes before the meat is fully cooked, the vegetables are added. Add crème fraîche, leeks and parsley about 10 minutes before serving and season with salt and pepper. Serve autumn stew with deer along with optional potatoes.

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