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  • Hunter Stew with Goat Cheese and Lingonberries
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    A rich game dish that can also be made with lamb or beef. The most important is to use tough and flavourful meat and cook it for a long time.
    By Tellus Works

    Hunter Stew with Goat Cheese and Lingonberries

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    Servings: 4
    Difficulty: 3/5

    PREPARATION:

    • 1

      In a large pot, heat half the butter and add the meat. Sear until golden brown on all sides.

    • 2

      Remove the meat and deglaze the pan with a splash of stock, scraping out the solidified stock in the bottom with a spatula. Pour the liquid over the meat and set aside.

    • 3

      Return the clean pot to the heat, add the remaining butter. Sauté the onions for 2 minutes until shiny. Add flour and stir until all lumps are removed.

    • 4

      Add meat, rutabaga, cooking juice and stock. Cover, bring to a gentle boil and let simmer for 2 hours. Remove the lid and continue to simmer for another 10 to 15 minutes to somewhat reduce the stock.

    • 5

      Add cream and fudge cheese and simmer for another 5 minutes. Season with salt and pepper. Garnish with chèvre and lingonberries.

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  • Servings: 4
    Difficulty: 3/5

    PREPARATION:

    • 1

      In a large pot, heat half the butter and add the meat. Sear until golden brown on all sides.

    • 2

      Remove the meat and deglaze the pan with a splash of stock, scraping out the solidified stock in the bottom with a spatula. Pour the liquid over the meat and set aside.

    • 3

      Return the clean pot to the heat, add the remaining butter. Sauté the onions for 2 minutes until shiny. Add flour and stir until all lumps are removed.

    • 4

      Add meat, rutabaga, cooking juice and stock. Cover, bring to a gentle boil and let simmer for 2 hours. Remove the lid and continue to simmer for another 10 to 15 minutes to somewhat reduce the stock.

    • 5

      Add cream and fudge cheese and simmer for another 5 minutes. Season with salt and pepper. Garnish with chèvre and lingonberries.

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