Norwegian Elk Stew with Root Vegetables

Name: Norwegian Elk Stew with Root Vegetables
Prep time: PT30 minutes
Cook time: PT3 hours
Total time: PT3 hours 30 minutes
Yield: 6
Cuisine: Norway
Ingredients: 1 kg Elk stew meat (cut into 2-inch cubes); 2 tbsp Butter; 1 tbsp Olive oil; 2 medium Large onions (chopped); 3 medium Carrots (peeled and cut into chunks); 2 medium Parsnips (peeled and cut into chunks); 1 small Celery root (peeled and cut into chunks); 4 cloves Garlic (minced); 6 whole Juniper berries; 2 leaves Bay leaves; 1.5 liter Beef or game stock; 2 tbsp All-purpose flour; undefined to taste Salt; undefined to taste Black pepper; 1 sprig Fresh thyme

A hearty and flavorful stew made with tender elk meat, simmered with aromatic root vegetables and herbs, perfect for a cold Norwegian evening.

준비 시간30 minutes

조리 시간3 hours

총 시간3 hours 30 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Pat the elk meat dry and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, melt butter with olive oil over medium-high heat. Brown the elk meat in batches until well-seared on all sides. Remove the meat and set aside.
2
Add the chopped onions, carrots, parsnips, and celery root to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
3
Stir in the minced garlic, juniper berries, and bay leaves. Cook for another minute until fragrant.
4
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to toast the flour.
5
Gradually pour in the beef or game stock, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer.
6
Return the browned elk meat to the pot, along with any accumulated juices. Add the fresh thyme sprig. Ensure the meat is mostly submerged in the liquid; add more stock or water if needed.
7
Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for at least 2.5 to 3 hours, or until the elk meat is very tender and falling apart. Stir occasionally.
8
Remove the thyme sprig and bay leaves before serving. Taste and adjust seasoning with salt and pepper as needed. Serve hot, perhaps with boiled potatoes or crusty bread.

요리 기록 추적

💡 전문가 팁

✓For a deeper flavor, you can marinate the elk meat overnight in the stock with the herbs and vegetables.
✓If you can't find elk, venison or even beef chuck roast can be substituted.
✓Chop the root vegetables into roughly equal sizes to ensure even cooking.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a splash of red wine to the stock for a richer sauce.
Include other root vegetables like rutabaga or potatoes.
A tablespoon of lingonberry jam stirred in at the end adds a traditional Norwegian touch.