Moose stew - an absolutely beautiful one

Moose stew tastes absolutely delicious, especially on a dark autumn or winter evening. I serve it with boiled pearl potatoes or almond potatoes, but if you like, you can dice the potatoes 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's out of season, you can use aromatic or mushrooms. Add the onion and let it cook until the onion takes on colour. Take the mushrooms and onions out of the pot, add more butter and sliced moose meat. Brown the meat well, add the mushrooms and onions again and add cream, until it just covers the meat. Add game stock, bay leaves, crushed juniper berries and pepper. Let the elk stew cook for a minimum of 2 hours (taste if the meat is tender, if not it can be left to 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.

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