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.
