Four recipes to cook delicious food

Creamy venison stew with chanterelles. Photo: Lena Runner

Creamy venison stew with chanterelles

4 people
600g of game broth pieces
Oil and butter for frying
1 yellow onion, peeled and chopped
2 garlic cloves
1 slant carrot
2 dl whipping cream
Yves 1/2 – 1 dl port wine
2 tablespoons Dijon mustard
1 liter of mushrooms or mushrooms
200 gm small onion, peeled
Salt and Pepper

roast the meat With oil and butter in a saucepan. Add onions, garlic and carrots. Let it simmer for a few more minutes.

Add water so that it covers the meat + about 2 teaspoons of salt per liter of water.

Simmer over low heat for about 2 hours or until meat is tender. Drain the onions and carrots and put the meat in the boiling water. Add cream and mustard. Boil together to get the right amount of liquid.

Fry small onions in a pan and put in meat broth.

Fry the chanterelles in butter in a frying pan over high heat. Let the sponge dry for a few minutes. Pour a spoonful of mushrooms into the meat broth and stir.

Add a little port wine. Season with salt and pepper.

Add more butter to the frying pan with chanterelles, and fry until the mushrooms are beautiful in color. Pour the mushrooms over the casserole when serving.

Served with mashed potatoes and raw cranberries.

Photo: Lena Runner

Wind-scented soup with Tuscan flavors of pasta

With red wine, garlic, tomatoes and herbs, the meat acquires a rich taste. Good to serve with pasta. It is preferable to leave the meat in the wine overnight, but it is possible to pour the wine directly into the pot when it boils.

4 people
600g venison in small cubes
75 liters of red wine for seasoning
1 red onion chopped
1 carrot in cubes
2 stalks celery leaves in cubes
1 sprig of fresh rosemary or 1 teaspoon dried
1 bay leaf
2 cloves minced garlic
1 can mashed tomatoes
frying oil
Salt and Pepper
Parmesan cheese for serving

Day 1.
Place the meat in a bowl and pour over the red wine until covered. Put it in the fridge overnight.

the second day
Leave the meat drain and dry, then fry the pieces in oil. Put in a pot. Cut the onions, carrots and celery leaves into cubes and put them in the same casserole as the meat. Add 1 sprig of rosemary, bay leaf, two garlic cloves, and 1 can of mashed tomatoes. Pour 5 dl of red wine.
Let it simmer for 2-3 hours or until the meat is tender enough to crumble. Taste with salt and freshly ground black pepper.

Served with pasta and grated parmesan.

Photo: Lena Runner

Chili stew with beer and whiskey

Chili is a slow cooker and is perfect for serving to many, with good light bread. In this chili, the meat is simmered in beer and tastes like chili and whiskey.
8 people
1.6 kg venison cubes
4 yellow onions
4 garlic cloves, sliced
5 dl of light beer
7 deciliters of water
1 beef broth cube or equivalent concentrate
4 tablespoons tomato paste
1 tablespoon paprika powder, preferably smoked
1 red fruit chili
2 tablespoons honey
2 teaspoons thyme
2 teaspoons cumin
Maybe 1 teaspoon ground coriander
30g dark chocolate at least 70%
1 deciliter whiskey
to the end:
2 cans of beans

To apply:

Light bread or nachos

roast the meat And put it in a large pot. Fry onions and put in the pot. Mix the rest of the ingredients except for the chocolate and beans, which should be stirred only towards the end.
Allow soup to simmer for at least 2 hours or until meat is tender and crumbly, dilute with water during cooking if necessary. Taste with salt.

Just before serving: Mix the cooked beans with some dark chocolate in pieces. Bring to a boil, stir and serve with fine white bread or with nachos.

Photo: Lena Runner

Apple stew with mustard

600 grams of venison in cubes
2 yellow onions in wedges
1 apple in wedges
1 tablespoon French mustard
5 deciliters of dry apple juice
3 dl whipping cream
Eve Light Dragon
Salt and Pepper

To apply:

Cabbage or black cabbage

fry the pot in the oil and put it in a saucepan. Fry onions and apples and put them in the same pot. Add the apple juice, mustard, and tarragon and simmer for about 2 hours or until the meat is really tender. Strain the sauce, add the cream, and season with salt and pepper.

Serve with a bowl of lace or black cabbage fried in a skillet with a little bacon.

Recipe: Lena Runner

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