Preperation:
- Servings: 4
- Difficulty: 3 of 5
-
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.
Recent Recipes:
2 medium onions, finely chopped
2 pounds rutabaga, diced, can substitute a combination of carrot and parsnip
2 pounds (900 grams) gelatinous venison meat (shank, shoulder, or the like)
2 juniper berries
1 tablespoon all-purpose flour
1 tablespoon butter
2 cups (5 deciliters) game (or veal) stock
3 tablespoons sour cream
1 to 2 ounces (50 grams) fudge cheese such as Ski Queen (optional)
1 to 2 ounces soft white goat cheese (chèvre)
Lingonberries for garnish
Salt to taste
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