Hunter Stew with Goat Cheese and Lingonberries

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.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

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

PREPARATION:

• 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.