Hearty Hunter’s Stew

INGREDIENTS:

Number of servings

Serves 4

Main

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

Water

Garnish

2 tbs. chopped parsley

2 tbs. thyme leaves

PREPARATION:

• 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.

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.