WILD GAME
RECIPE
WILD CHILI STEW
with Bread and Sour Cream
AIMPOINT
WILD GAME RECIPES
Created By The Swedish Chef Peter J. Skogström
Wild chili stew 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
6 SERVINGS, APPOXIMATELY
| 1.5 lb / 600 g | Fallow Deer Mince |
| 2 pcs | Yellow Onion, Shredded |
| 1 pcs | Onion Clove, Chopped |
| 2 cup / 4 dl | Potatoes, Diced |
| 1 cup / 2 dl | Carrots, Diced |
| 1 can | Tomatoes, Whole |
| 1 pcs | Lemon |
| 1 cup / 2 dl | Red Wine |
| 3.5 cup / 7,5 dl | Chicken Stock |
| 1 tbsp | Worcestershire Sauce |
| 1 tbsp | Thyme |
| 1 tbsp | Chili |
| 1 can | White Beans |
| Butter | |
| Salt and Pepper |
PREPARATION
THE STEW
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Start with the vegetables.
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Brown the mince in butter.
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Add onion, potatoes and carrots.
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Add spices, tomatoes, wine, stock and Worcestershire sauce.
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Cook for 15 min.
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Season with salt and pepper.
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Simmer until thickened.
SERVE
Serve the chilli with sourdough bread and sour cream.