1
Step 1
Trim the meat and cut it into large chunks. Dice the pork belly, brown it and transfer it to a large casserole with the meat.
Game
The hunters’ game stew
A substantial slow-cooked stew with moose, smoked pork belly, lamb sausage, root vegetables and woodland mushrooms. Original recipe from ICA.
YOU WILL NEED
Ingredients
- About 1 kg moose, preferably chuck or shoulder for stewing
- About 250 g piece of smoked pork belly
- 250 g lamb sausage with a high meat content
- 3 tbsp concentrated veal or game stock
- 750 ml red wine
- 500 ml water
- 3 garlic cloves
- 5 juniper berries
- 1 tbsp thyme
- 500 g celeriac
- 500 g carrots
- 500 g shallots
- 750 g courgette
- About 350 g woodland mushrooms, preferably black trumpet mushrooms or chanterelles
- Cornstarch, if needed
- Rapeseed oil and butter for frying
- Salt and pepper
- To serve: lingonberries and parsley
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Add the stock, wine and water. Bring to the boil and skim. Add the pressed garlic, lightly crushed juniper berries and thyme. Simmer for about 1 hour.
3
Step 3
Cut the celeriac and carrots into pieces. Peel the shallots and add the vegetables to the pot. Simmer for another 30–60 minutes, until everything is tender.
4
Step 4
Let the stew cool and refrigerate overnight. Reheat the next day and thicken with cornstarch if necessary.
5
Step 5
Cut the courgette and sausage into pieces and brown them. Stir into the stew. Fry the mushrooms separately and serve the stew topped with mushrooms, lingonberries and parsley.
A DELICIOUS FINISH
What should you serve with it?
Wine
Full-bodied red wine
It has enough depth for the rich flavours of moose, smoked pork belly and mushrooms.
ALCOHOL-FREE OPTION
Blackcurrant juice
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.