S3 with Tina NordströmEPISODE 7
Hearty Hunter’s Stew
8-10 peeled potatoes
2 peeled parsnips
2 peeled carrots
3 peeled yellow onions
3 peeled cloves of garlic
⅓ lb. (200 g) shiitake mushrooms, or other mushrooms
10-12 slices of moose, elk or other venison (preferably from the thigh)
1 ¼ cup (3 dl) dark beer
1 cube of beef stock
3 bay leaves
9 juniper berries
Butter and oil
Cornstarch for thickening
2 tbs. chopped parsley
2 tbs. thyme leaves
Wine and drinks
A hearty hunter’s stew like this should be accompanied by a hearty wine, full of fruit and body.
Economy: A full-bodied red wine from California or South Africa.
Mid-range: A wine from Northern Italy, full-bodied.
Gourmet: If you can find a nice Bordeaux, then that is the first choice.
- Brown the meat in butter and oil. Season with salt and pepper. Set aside.
- Slice the potatoes, parsnips, carrots, onions, and garlic, and brown the vegetables together with the mushrooms. Add the meat.
- Add the beer, and cover the rest of the stew with water.
- Add the stock cube and make sure it dissolves completely. Let it simmer for about one hour. The meat should be very tender.
- Mix a couple of tablespoons of cornstarch with about as much water. Pour it in and make sure to stir so that you do not get lumps in the stew.
- Garnish with parsley and thyme.
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