WILD GAME
RECIPE
FALLOW DEER STEW
with Root Vegetables, Apples and Mushrooms
AIMPOINT
WILD GAME RECIPES
Created By The Swedish Chef Peter J. Skogström
Fallow-deer cooking with Peter Skogström, chef of the year 2006 and winner of the national competition Chef's Challenge 2015 in Sweden.
Read about the wild game cooking passion here.
INGREDIENTS
4 SERVINGS
| 2 lb / 800 g | Fallow Deer Sholder |
| 1 pcs | Onion |
| 1 pcs | Garlic Clove |
| 1 pcs | Carrot |
| 1 tbsp | Tomato Puree |
| 1/2 Bottle | Red Wine |
| 3-4 cups / 6-8 dl | Game or Chicken Stock |
| 2 pcs | Parsnips |
| 2 pcs | Parsley Root |
| 2 pcs | Red Tangy Apples |
| Butter, for frying and for the vegetables |
PICKLED MUSHROOMS
| 4 cups / 1 L | Assorted Mushrooms |
| 1 pcs | Ginger |
| 1 pcs | Onion |
| 1 cup / 2 dl | Pickling Brine with Bay Leaves and Black Pepper |
| (1 part white vinegar 12% acidity, 2 parts sugar and 3 parts water) |
PREPARATION
THE STEW
-
Peel and chop coarsely (1cm) onion, garlic and carrot
-
Brown the meat
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Add onions, carrot, cacao and tomato puree and fry for a minute
-
Pour the wine and add water to cover the meat
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Skim while simmering the stew. Let simmer for about 90 minutes.
THE VEGETABLES
-
Set the oven on 150º C / 300° F
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Peel and chop the white root vegetables and add butter in small lumps, olive oil, salt, pepper and half of the thyme
-
Bake the vegetables soft i oven
-
Core and cut the apples into wedges
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Fry in butter with some salt, pepper and thyme
PICKLED MUSHROOMS
-
Clean and cut the mushrooms
-
Shred ginger and onion
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Bring the pickling brine to the boil
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Add onion and mushroom, simmer for 1 minute and pour into glass jar.
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When tender remove the meat, reduce the liquid until satisfactory taste
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Add some butter, flavour with salt, pepper and add the remaining thyme
-
Put vegetables, apples and meat into the pot
