April 2014

Hearty Hunters Stew

Yields: Serves 4  

  • 8-10 peeled potatoes
  • 2 peeled parsnips
  • 2 peeled carrots
  • 3 peeled yellow onions
  • 3 peeled cloved of garlic
  • 1/3 pound (200 g) shiitake mushrooms, or other mushrooms
  • 10-12 slices of moose, elk or other venison (preferably from the thigh)
  • 1 1/4 cup (3 dl) dark beer
  • 1 cube of beef stock
  • 3 bay leaves
  • 9 juniper berries
  • Butter and oil
  • Corn starch for thickening
  • Water
  • Garnish
  • 2 tablespoons chopped parsley
  • 2 tablespoons thyme leaves
  1. Brown the meat in butter and oil. Season with salt and pepper. Set aside.
  2. Slice the potatoes, parsnips, carrots, onions and the garlic and brown the vegetables together with the mushrooms.
  3. Add the meat. Pour in the beer and cover the rest of the stew with water.
  4. Add the stock cube and make sure it dissolves completely. Let it simmer for about one hour. The meat should be very tender.
  5. Mix a couple of tablespoons of corn starch with about as much water. Pour it in and make sure to stir so that you do not get lumps in the stew.
  6. Garnish with parsley and thyme.
Tags: vegetables , meat

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