Game

Moose stew with funnel chanterelles

An autumnal moose stew with root vegetables, funnel chanterelles, thyme and rosemary.

◷ Over 60 min 🍽 4 servings ✦ Medel

YOU WILL NEED

Ingredients

600 g diced moose meat
2 tbsp rapeseed oil
2 yellow onions, chopped
2 carrots, peeled and cut into sticks
200 g peeled celeriac, diced
2 garlic cloves
2 tbsp tomato purée
3 tbsp liquid game stock
3 tbsp concentrated apple juice
1 litre water
20 g dried funnel chanterelles or fresh (20 g dried equals 200 g fresh)
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 tbsp cornstarch
Salt and pepper
To serve: potato purée and lingonberries

FROM THE KITCHEN TO THE PLATE

Method

Step 1

Brown the meat in oil. Add the onion, carrots and celeriac and let the vegetables colour lightly. Add the pressed garlic and tomato purée. Pour in the stock, apple juice and enough water to cover the meat. Add the mushrooms, thyme, rosemary and bay leaves. Simmer gently for 1–2 hours, until the meat is tender. Mix the cornstarch with a little water and stir in to thicken. Season with salt and pepper. Serve with potato purée and lingonberries.

A DELICIOUS FINISH

What should you serve with it?

🍷

Wine

Red wine with soft tannins

It complements the moose and earthy mushroom flavours.

🥂

ALCOHOL-FREE OPTION

Apple juice with lingonberries

A delicious alternative that lets the food take centre stage.

These drink pairings are suggestions – choose what suits you and your guests.

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