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Recipe: Moose stew with funnel chanterelles

Wild meat is an asset worth honoring. From forest to table it is often said, and we at Norma see that step one to a tasty meal, is when you squeeze the trigger. In this recipe, we offer a tasty stew with moose meat and funnel chanterelles. Serve with mashed potatoes and lingonberries.

Therese Tillman
  • 9,7 g Norma ECOSTRIKE™
  • 600 g moose meat
  • 2 yellow onions
  • 2 peeled carrots in sticks
  • 200 g peeled celeriac in pieces
  • 2 tablespoons tomato puree
  • 3 tablespoons liquid game fund
  • 20 g dried funnel chanterelles
  • Fresh thyme
  • 1 teaspoon rosemary
  • 2 bay leaves
  • 4 junipers
  • 2 tablespoons blackcurrant jelly
  • 1 tablespoon cornstarch
  • 2-3 garlic cloves
  • Butter / oil to fry in
  • Salt and pepper

 

 

Dice the meat and brown in butter and / or oil. Salt, pepper and place the meat in a saucepan. Fry carrots, onions and celeriac in the frying pan. Add funnel chanterelles, chopped garlic and tomato puree and let it simmer for a while before you also put it in the pot.

Add the fond, juniper berries, black currant jelly and water so that it covers the meat. Add fresh thyme, bay leaves and rosemary and then cook slowly for about two hours. Ride with cornstarch. Season with salt and pepper.

The moose stew is served with advantage with mashed potatoes and raw lingonberries.

 

Published

2021-02-26

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