👨‍🍳 作り方

1. 1

   Soak the dried mushrooms in warm water for at least 30 minutes. Drain, reserving the soaking liquid, and roughly chop the mushrooms.

   💡 プロのコツ: Strain the mushroom liquid through a fine-mesh sieve or cheesecloth to remove any grit.
2. 2

   Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the game meat in batches until well-seared on all sides. Remove the meat and set aside.

3. 3

   Add the chopped onions and sliced carrots to the pot. Sauté until the onions are softened and lightly browned.

4. 4

   Return the browned meat to the pot. Add the chopped mushrooms, beef or game stock, red wine, crushed juniper berries, thyme sprigs, and bay leaf. Stir well.

   💡 プロのコツ: If using flour to thicken, sprinkle it over the meat and vegetables before adding liquids and stir to coat.
5. 5

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 to 2 hours, or until the meat is very tender.

   💡 プロのコツ: Stir occasionally to prevent sticking.
6. 6

   Remove the thyme sprigs and bay leaf. Stir in the heavy cream and cook for another 5-10 minutes, uncovered, until the sauce has slightly thickened.

7. 7

   Season the stew with salt and freshly ground black pepper to taste. Serve hot.

   💡 プロのコツ: This stew is excellent served with mashed potatoes, lingonberry jam, or crusty bread.