HUNTER'S STEW
Jägargryta
flour, salt, pepper
2 onions
1 ¾ oz butter or margarine
¾ cup bouillon
¾ cup red wine
3 carrots
4 potatoes
1/4 lb mushrooms or chanterelles,
fresh or canned
1/3 cup soured cream
chopped parsley (optional)
Dice the bacon and fry until golden brown in some of the fat. Take it up and add remaining fat in the pot or pan. Trim the meat, cut in large cubes and coat them with well-flavoured flour. Brown well on all sides, then add the sliced onions and fry until coloured.
Bella
Jägargryta
4 servings
3½ oz lightly smoked bacon
1 lb game, e.g. venison, moose, reindeer) from back, shoulder or brisketflour, salt, pepper
2 onions
1 ¾ oz butter or margarine
¾ cup bouillon
¾ cup red wine
3 carrots
4 potatoes
1/4 lb mushrooms or chanterelles,
fresh or canned
1/3 cup soured cream
chopped parsley (optional)
Dice the bacon and fry until golden brown in some of the fat. Take it up and add remaining fat in the pot or pan. Trim the meat, cut in large cubes and coat them with well-flavoured flour. Brown well on all sides, then add the sliced onions and fry until coloured.
Pour in the bouillon and the red wine and let the
meat simmer, covered with a lid, for about 20 minutes. Add sliced carrots and
potatoes.
Add the mushrooms or chanterelles to the pot when 5
minutes remain and also stir in the soured cream. Flavour the sauce to taste
before serving and also sprinkle some chopped parsley over it all if you wish.
Lingonberries or rowanberry jelly is good with this.
Enjoy!
Bella
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