In a large pot, heat half the butter and add the meat. Sear until golden brown on all sides.
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.
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.
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.
Add cream and fudge cheese and simmer for another 5 minutes. Season with salt and pepper. Garnish with chèvre and lingonberries.