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    By Tina Nordström

    Hearty Hunters Stew

    Posted on March 26, 2013 by Tina Nordström
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    Servings: 4

    PREPARATION:

    • 1

      Brown the meat in butter and oil. Season with salt and pepper. Set aside.

    • 2

      Slice the potatoes, parsnips, carrots, onions and the garlic and brown the vegetables together with the mushrooms. Add the meat.

    • 3

      Pour in the beer and cover the rest of the stew with water.

    • 4

      Add the stock cube and make sure it dissolves completely. Let it simmer for about one hour. The meat should be very tender.

    • 5

      Mix a couple of tablespoons of corn starch with about as much water. Pour it in and make sure to stir so that you do not get lumps in the stew.

    • 6

      Garnish with parsley and thyme.

    Ingredients

    8-10 peeled potatoes
    2 peeled parsnips
    2 peeled carrots
    3 peeled yellow onions
    3 peeled cloved of garlic
    1/3 pound (200 g) shiitake mushrooms, or other mushrooms

    10-12 slices of moose, elk or other venison (preferably from the thigh)
    1 1/4 cup (3 dl) dark beer
    1 cube of beef stock
    3 bay leaves
    9 juniper berries
    Butter and oil

    Corn starch for thickening
    Water

    Garnish
    2 tablespoons chopped parsley
    2 tablespoons thyme leaves

    Wine and Drinks
    A hearty hunters stew like this should be accompanied by a hearty big wine — full of fruit and body.

    Economy: A full bodied red wine from California og South Africa.
    Mid-range: A wine from Northern Italy — full bodied.
    Gourmet: If you can find a nice Bordeaux –than that is first choice..

    This entry was posted in Episodes, Recipes by chef, S03 E07 Ice Cold Cooking, Tina Nordstrom. Bookmark the permalink.

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    • Servings: 4

    PREPARATION:

    • 1

      Brown the meat in butter and oil. Season with salt and pepper. Set aside.

    • 2

      Slice the potatoes, parsnips, carrots, onions and the garlic and brown the vegetables together with the mushrooms. Add the meat.

    • 3

      Pour in the beer and cover the rest of the stew with water.

    • 4

      Add the stock cube and make sure it dissolves completely. Let it simmer for about one hour. The meat should be very tender.

    • 5

      Mix a couple of tablespoons of corn starch with about as much water. Pour it in and make sure to stir so that you do not get lumps in the stew.

    • 6

      Garnish with parsley and thyme.

    Ingredients

    8-10 peeled potatoes
    2 peeled parsnips
    2 peeled carrots
    3 peeled yellow onions
    3 peeled cloved of garlic
    1/3 pound (200 g) shiitake mushrooms, or other mushrooms

    10-12 slices of moose, elk or other venison (preferably from the thigh)
    1 1/4 cup (3 dl) dark beer
    1 cube of beef stock
    3 bay leaves
    9 juniper berries
    Butter and oil

    Corn starch for thickening
    Water

    Garnish
    2 tablespoons chopped parsley
    2 tablespoons thyme leaves

    Wine and Drinks
    A hearty hunters stew like this should be accompanied by a hearty big wine — full of fruit and body.

    Economy: A full bodied red wine from California og South Africa.
    Mid-range: A wine from Northern Italy — full bodied.
    Gourmet: If you can find a nice Bordeaux –than that is first choice..

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