Norwegian Elk Stew with Root Vegetables
A hearty and flavorful stew made with tender elk meat, simmered with aromatic root vegetables and herbs, perfect for a cold Norwegian evening.
🧂 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
- to taste Salt
- to taste Black pepper
- 1 sprig Fresh thyme
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.