Ingredients
- ½ x yellow onion
- 400 g reindeer filet
- 250 g mushroom
- 1 clove garlic
- 1 dl water
- 1 ½ x beef bouillon
- 2 tbsp gluten-free soy sauce
- 1 dl sugar-free concentrated juice
- 20 x juniper berries
- 1 tsp xanthan gum
- 1 x butternut pumpkin
- 1 x cauliflower
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp butter
- 4 dl heavy cream
- 4 tbsp lingonberries
- ½ tsp black pepper
- 1 tbsp butter
- ½ dl heavy cream
- 1 ½ tsp salt
Method
- Fry the onion glossy and soft in 2 tablespoons of butter in a saucepan.
- Add the meat and turn the heat down to medium-high heat.
- When the meat is cooked through, add sliced mushrooms and a clove of pressed garlic.
- Pour the cream and water into the pot together with the broth.
- Let it simmer a bit before adding salt, pepper, soy sauce and juniper berries and juice to taste.
- Let it simmer for about 10-15 minutes on a medium heat, stirring occasionally.
- If the venison stew is too thin in consistency, you can sprinkle 1-2 teaspoons of Xanthan gum and stir it in well, then the consistency will immediately become thicker.
- While the venison stew is simmering, make the pumpkin and cauliflower mash: rinse the pumpkin and cut into smaller pieces (no need to peel).
- Remove the green leaves from the lower part of the stem of the cauliflower and cut it into smaller pieces.
- Cook cauliflower and pumpkin in water in a saucepan until tender.
- Pour off the water and add a little cream and mash with an immersion blender.
- Season with salt and pepper and a little butter.
- Serve venison stew with pumpkin and cauliflower mash and sprinkle with lingonberries.