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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