Moose stew with bacon, good spices and cream is a delicious autumn or winter dish and you can use the toughest parts of the moose, as it will cook for several hours, until the meat becomes tender and delicious. If you would rather use other game, such as Deer, it's going just fine. This recipe is suitable for 4 people.
800-900 g elgkjøtt i store terninger
200 g bacon, grovhakket
200 g sopp
2 løk i båter
2 ss smør
4 laurbærblader
4 nellikspiker
3 ts tørket timian
8 dl god elgkraft, eller vann og viltfond, eller vann og kraftbein
6 gulrøtter i skiver
1/2 sellerirot i terninger
1 persillerot
5 dl fløte
2 ss tyttebærsyltetøy
½ salt
1 ts pepper
Brown the meat, mushrooms and onions in a saucepan with butter.
Add the spices and stock, which should cover the meat, then top up with water and stock if you don't have enough stock. Bring to the boil and simmer on a low heat with the lid on for 2 hours.
Add the vegetables, cranberries and cream and simmer, uncovered, for 30 minutes, until the vegetables are tender and the sauce thickens. Season the moose stew with salt and pepper. Serve moose stew with bacon together with boiled potatoes or mashed potatoes.
You will find lots of recipes with game HERE .
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