Venison Pot with Vegetables and Chunky Potato Mash

SGuest ChefsEPISODE 00
Venison meat, mushrooms, root vegetables, thyme, and juniper in a delicious pot, served with a chunky potato mash with bacon and cream!


This recipe is made by the Norwegian chef and food blogger Ida Marie Aamot Storbakken. In her cooking, Ida Marie focuses on quality, homemade food with traditional ingredients like fish, meat, and poultry. Her recipes range from hot to cold, from breakfast to dinner, and from sweet to sour. She has even dedicated a whole category to the Norwegian “matpakke” (the traditional lunchbox). For more inspiration, visit her blogFacebook, or Instagram.

It’s cold outside, so what can possibly be better than a heavy harvest pot, stuffed with all the goodies that the fall has to offer? Venison meat, mushrooms, root vegetables, thyme, and juniper in a delicious pot, served with a chunky potato mash with bacon and cream! Yummy!

Prepping the pot

  • Cut the meat into cubes of 3×3 cm. Clean the mushrooms and chop them into big pieces.
  • Crush the juniper and pepper in a mortar.
  • Finely chop the fresh thyme and sprinkle over the meat, together with the crushed juniper and pepper, and 2-3 pinches of salt. Mix well.
  • Heat a frying pan to full heat. Add some oil to the frying pan and brown the meat. Let it brown one minute on each side until the meat has a nice crust. Put the browned pieces of meat into a saucepan.
  • Heat the saucepan and add the tomato paste. Stir the meat and tomato paste well and let it fry for just a minute. Sprinkle over 2 tablespoons of sugar.
  • Add broth and garlic, and simmer for 30-60 minutes. The time depends on how tender the meat is. It’s important not to cook the meat for too long, as it will quickly get dry. Test the meat occasionally to check how tender it is.
  • While the meat simmers, you may cut the root vegetables into large dices and put them in a bowl. Peel the onions and part in two. Place the onions with the cutting surface down into a deep frying pan and set to medium-high heat. Leave the onions to brown for 2-3 minutes. Add them to the bowl with the rest of the vegetables.
  • Brown the mushrooms. Heat a frying pan and brown them quickly. Put them in a bowl and set aside.
  • When the meat has simmered until it is tender – pour the broth into a container and put the meat into a bowl.
  • Melt the butter in the saucepan, pour over the flour and let it fry for a little while before adding the broth. Stir well to avoid lumps.
  • Let the sauce boil for approx. 10 minutes. Add the root vegetables and the meat and let it boil until the vegetables are tender.
  • Add cream, brown cheese, and lingonberry jam to the saucepan. Add fried mushrooms and fried onion and simmer for 2-3 minutes. Season the sauce with salt and pepper. Mix the cream in a bowl with some of the sauce, before pouring it into the pan (so that the cream does not separate in the hot pot). The pot can be seasoned to your taste with salt, pepper, brown cheese, lingonberry and fresh herbs like chives and parsley.

Chunky Potato Mash

  • Boil the amandine potatoes without removing the peel.
  • Cook until they are tender and soak off the water.
  • Mash the potatoes. Mash in cream and mustard.
  • Sprinkle with salt, pepper, and bacon!

  • All photos by Ida Marie Aamot Storbakken
  • Enjoy!