Venison is both nutritious and environmentally friendly. The meat stems from wild game that have grazed freely and eaten birch shoots, conifer, grass, leaf and herbs that are rich on minerals.

Fallow deer stew with root vegetables, apples, and mushrooms

Watch chef Peter Skogström prepare this dish

Recipe (4 servings)

Qty.	Ingredients
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)

Directions

The stew

1. Peel and chop coarsely (1cm) onion, garlic and carrot

2. Brown the meat

3. Add onions, carrot, cacao and tomato puree and fry for a minute

4. Pour the wine and add water to cover the meat

5. Skim while simmering the stew. Let simmer for about 90 minutes.

The vegetables

1. Set the oven on 150º C / 300° F

2. Peel and chop the white root vegetables and add butter in small lumps, olive oil, salt, pepper and half of the thyme

3. Bake the vegetables soft i oven

4. Core and cut the apples into wedges

5. Fry in butter with some salt, pepper and thyme

Pickled mushrooms

1. Clean and cut the mushrooms

2. Shred ginger and onion

3. Bring the pickling brine to the boil

4. Add onion and mushroom, simmer for 1 minute and pour into glass jar.

5. When tender remove the meat, reduce the liquid until satisfactory taste

6. Add some butter, flavour with salt, pepper and add the remaining thyme

7. Put vegetables, apples and meat into the pot