An absolutely beautiful elk stew

This elk stew tastes absolutely beautiful, especially on a dark autumn or winter evening. I serve it with boiled pearl potatoes or almond potatoes, but if you want, you can divide the potatoes into cubes and add them to the pot, or serve with mashed potatoes.

2 pk sliced mushrooms of your choice, e.g. chanterelles, aroma or mushroom.

4 onions in strips

1 kg sliced elk meat (eg ground beef, round beef or another piece of meat, preferably from the front part).

1 large can of cream

3 tablespoons game fund

2 bay leaves

10 crushed junipers

1 ts pepper

8 sliced carrots

1/2 celery root in cubes

4 parsley roots in cubes

Salt and pepper

Start by shredding and frying mushrooms in butter. It tastes best with chanterelles, but if it is out of season, you can use aroma or mushroom. Add the onion and let it cook until the onion turns brown. Take the mushrooms and onion out of the pan, add more butter and sliced elk meat. Brown the meat well, add the mushrooms and onion again and add cream until it just covers the meat. Add game stock, bay leaves, crushed juniper berries and pepper. Let it cook for a minimum of 2 hours (taste if the meat is tender, otherwise it can cook a little longer). Towards the end of the cooking time, add carrots, diced celery root and diced parsley roots. Season with salt and pepper.