Classic Shaved Game Stew with Moose or Venison

Name: Classic Shaved Game Stew with Moose or Venison
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: swedish
Ingredients: 500 g frozen shaved game (moose or venison), slightly thawed; 200 g chanterelles or cremini mushrooms, cleaned and cut into pieces; 1 pcs yellow onion, finely chopped; 2 clove garlic cloves, finely chopped; 2 tbsp butter for frying; 6 pcs juniper berries, crushed; 1 tbsp fresh thyme (or 1 tsp dried); 2 tbsp concentrated game stock; 2 dl water; 3 dl heavy cream; 1 tbsp blackcurrant jelly (or lingonberry preserves); 1 tsp Chinese dark soy sauce; 1/2 tsp salt; 2 pinch freshly ground black pepper

By Culiora

Klassisk viltskavsgryta på älg eller hjort served on a plate, photographed in natural light

A rich and classic Nordic shaved game stew made with thinly sliced moose or venison, sautéed with wild mushrooms, onion, and juniper berries. The luscious sauce is finished with heavy cream, blackcurrant jelly, and thyme for a deep, well-balanced game flavor.

Servings: 4
Prep time: 15 min
Cook time: 25 min
Total time: 40 min

Ingredients

500 g frozen shaved game (moose or venison), slightly thawed
200 g chanterelles or cremini mushrooms, cleaned and cut into pieces
1 pcs yellow onion, finely chopped
2 clove garlic cloves, finely chopped
2 tbsp butter for frying
6 pcs juniper berries, crushed
1 tbsp fresh thyme (or 1 tsp dried)
2 tbsp concentrated game stock
2 dl water
3 dl heavy cream
1 tbsp blackcurrant jelly (or lingonberry preserves)
1 tsp Chinese dark soy sauce
1/2 tsp salt
2 pinch freshly ground black pepper

Instructions

Heat a deep skillet or Dutch oven over medium-high heat without any fat. Add the mushrooms and dry-sauté until any liquid has evaporated, about 3-4 minutes. Add 1 tablespoon of butter and fry until golden brown, about 3 more minutes. Remove the mushrooms and set aside.
Increase the heat to high and melt the second tablespoon of butter in the pan. Sear the slightly thawed shaved meat in batches, stirring so the thin slices separate and brown nicely without braising in their own juices, about 3-5 minutes in total.
Reduce the heat to medium. Add the chopped onion, garlic, and crushed juniper berries to the pan with the meat. Sauté for 2-3 minutes until the onion has softened and turned translucent.
Return the sautéed mushrooms to the pan and add the thyme. Pour in the concentrated game stock and water, bringing it to a simmer to deglaze the browned bits from the bottom of the pan.
Pour in the heavy cream, soy sauce, and blackcurrant jelly. Let the stew simmer gently over medium-low heat for 10-12 minutes until the sauce has thickened and the flavors have melded together.
Season to taste with salt and freshly ground black pepper. Serve piping hot, ideally with homemade mashed potatoes, lingonberry preserves, and pickled cucumbers.