Venison Stew

by Katrine Stenhjem
40 min
Venison Stew


  • 1/2 x yellow onion
  • 2 tbsp butter
  • 400 g reindeer filet
  • 250 g mushroom
  • 1 clove garlic
  • 4 dl heavy cream
  • 1 dl water
  • 1 1/2 x beef bullion
  • 2 tbsp gluten-free soy sauce
  • 1 dl sugar-free concentrated juice
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 20 x juniper berries
  • 1 tsp xanthan gum
  • 1 x butternut pumpkin
  • 1 x cauliflower
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp butter
  • 1/2 dl heavy cream
  • 4 tbsp lingonberries


  1. Fry the onion glossy and soft in 2 tablespoons of butter in a saucepan.
  2. Add the meat and turn the heat down to medium-high heat.
  3. When the meat is cooked through, add sliced ​​mushrooms and a clove of pressed garlic.
  4. Pour the cream and water into the pot together with the broth.
  5. Let it simmer a bit before adding salt, pepper, soy sauce and juniper berries and juice to taste.
  6. Let it simmer for about 10-15 minutes on a medium heat, stirring occasionally.
  7. 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.
  8. While the venison stew is simmering, make the pumpkin and cauliflower mash: rinse the pumpkin and cut into smaller pieces (no need to peel).
  9. Remove the green leaves from the lower part of the stem of the cauliflower and cut it into smaller pieces.
  10. Cook cauliflower and pumpkin in water in a saucepan until tender.
  11. Pour off the water and add a little cream and mash with an immersion blender.
  12. Season with salt and pepper and a little butter.
  13. Serve venison stew with pumpkin and cauliflower mash and sprinkle with lingonberries.