This game stew tastes lovely. I serve it with boiled pearl potatoes or almond potatoes next to it, but if you want, you can divide the potatoes into cubes and add them to the pot.
200 g mushrooms. It tastes best with chanterelles, but if it is out of season, you can use aroma or mushroom.
Butter for frying
4 onions in strips
1 kg of game, e.g. elk, deer or reindeer (eg ground beef, round beef or another piece of meat, preferably from the front).
1 large can of cream
50 g brown cheese
3 tablespoons game fund
2 bay leaves
10 crushed junipers
1 ts pepper
8 diced carrots
1/2 celery root in cubes
4 parsley roots in cubes
Salt and pepper
Start by shredding and frying mushrooms in butter. 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 meat. Brown it well, add the mushrooms and onion again and add cream, until it just covers the meat. Add brown cheese, fondant, bay leaves, 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 parsley roots. Season with salt and pepper.
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