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Viltgryta med Skogssvamp
A rich and flavorful game stew, typically made with venison, elk, or wild boar, slow-cooked with forest mushrooms, root vegetables, and a touch of red wine and cream. This dish embodies the hearty flavors of Swedish nature.
🧂 Ainekset
- 1.2 kg Game meat(such as venison, elk, or wild boar, cut into 2-3 cm cubes)
- 3 tbsp Butter(for searing)
- 1 tbsp Olive oil(for searing)
- 2 large Yellow onions(chopped)
- 3 cloves Garlic cloves(minced)
- 2 tbsp Tomato paste
- 15 whole Juniper berries(plus 10 crushed)
- 1 tsp Dried thyme
- 6 dl Red wine
- 6 dl Water
- 0.75 dl Game stock(concentrated)
- 2 medium Carrots(peeled and sliced)
- 400 g Forest mushrooms(such as chanterelles, porcini, cleaned and halved or quartered)
- 2.5 dl Heavy cream(or whipping cream)
- 2 tbsp Soy sauce(Japanese)
- 2 tbsp Blackcurrant jelly
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground, or to taste)
- 1 tbsp Cornstarch(mixed with 1 tbsp water for thickening)
- 1 bunch Fresh parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Trim any sinew or excess fat from the game meat and cut into 2-3 cm cubes. Pat dry with paper towels.
💡 Ammattilaisvinkit: Ensuring the meat is dry will help it sear better. - 2
Heat butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the meat in batches until browned on all sides. Do not overcrowd the pot. Remove the seared meat and set aside.
💡 Ammattilaisvinkit: Searing in batches ensures a good crust on the meat. - 3
Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another minute until fragrant.
💡 Ammattilaisvinkit: Scrape up any browned bits from the bottom of the pot. - 4
Return the seared meat to the pot. Add the whole and crushed juniper berries, dried thyme, red wine, water, and game stock. Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the meat is very tender.
💡 Ammattilaisvinkit: Skim off any foam that rises to the surface during the first hour of simmering. - 5
While the stew is simmering, clean and prepare the mushrooms and carrots. If using large mushrooms, halve or quarter them. Add the sliced carrots to the stew during the last hour of cooking.
💡 Ammattilaisvinkit: Adding carrots later prevents them from becoming too mushy. - 6
In a separate pan, sauté the prepared mushrooms in a little butter until golden brown. Set aside half for garnish and add the other half to the stew during the last 30 minutes of cooking.
💡 Ammattilaisvinkit: Sautéing the mushrooms separately intensifies their flavor. - 7
Once the meat is tender, stir in the heavy cream, soy sauce, and blackcurrant jelly. Bring back to a gentle simmer.
💡 Ammattilaisvinkit: Taste and adjust seasoning with salt and pepper. - 8
Whisk together the cornstarch and water to create a slurry. Stir it into the stew to thicken. Cook for another 2 minutes until the sauce has reached your desired consistency.
- 9
Serve the Viltgryta hot, garnished with fresh chopped parsley and the reserved sautéed mushrooms. It pairs wonderfully with mashed potatoes, boiled potatoes, or lingonberry jam.
💡 Ammattilaisvinkit: This stew is often even better the next day as the flavors meld.
💡 Ammattilaisvinkit
- ✓For a deeper flavor, you can marinate the game meat in red wine with herbs and vegetables overnight before cooking.
- ✓If you can't find game stock, a good quality beef stock can be used as a substitute, though the flavor will be different.
- ✓Adjust the amount of juniper berries to your preference; they have a strong, piney flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add other root vegetables like parsnips or celeriac.
- A splash of gin or a tablespoon of lingonberry liqueur can add an extra layer of flavor.