Moose shafing stew
2 rating (click on the stars to rate)
Category
Game meat
Cuisine
Nordic
Servings
4
Preparation
0 minutes
Cooking
45 minutes
Here is a recipe for an absolutely fantastic moose shafing stew. It is of course best made in autumn with freshly picked chantarelles. But it also works great during the rest of the year. The moose shafing can be replaced with reindeer shafing. Best served with mashed potatoes and lingonberry jam, or why not with extra fine lingonberry jam from Swedish Wild.
Author:Jonas Legerstam
Ingredients
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7-8 dl fresh chanterelles (can use dried)
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1 tbsp rapeseed oil
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1 tbsp butter
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500 g moose shafings (can be replaced with reindeer shafings)
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½ tsp salt
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½ tsp black pepper
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1 yellow onion, chopped
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1 tbsp butter
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3 dl cream
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2.5 dl mushroom broth (½-1 bouillon cube in 2.5 dl boiled water)
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½ tbsp Chinese soy
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½ tsp cayenne pepper
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2 tsp mushroom sauce seasoning (from Swedish Wild)
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1 tbsp cornstarch mixed in 2 tbsp water
Instructions
Brush and trim the mushrooms.
Heat a frying pan and fry the meat in butter and oil. Season with salt, pepper and place on a plate.
Fry the onion in butter until caramelized.
Add the mushrooms and stir-fry on high heat until all the liquid is gone. Lightly salt.
Put the meat back in the pan, pour in the cream, broth, soy, mushroom sauce seasoning and cayenne pepper.
Mix the cornstarch with water and pour into the pan while stirring until the consistency is creamier. Let simmer for a while.
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