Scandinavian game pot with elk

Since we probably don’t get elk meat so easily in other countries, we couldn’t leave Norway without having cooked elk at least once.

Ingredients (for 4 persons)

• 1 tbsp oil
• 1 shallot
• 600g elk (alternatively deer, wild boar)
• 150g chanterelles
• 150g mushrooms
• 350g pearl onions
• 3dl red wine or dark beer
• 5dl meat stock
• 2 twigs thyme
• ½ bunch parsley
• 2 tbsp redcurrant jelly
• 3 tbsp butter
• Salt, pepper

Accessories

• Firepot
• Fire bowl

Preparation

1. Finely chop the shallot and sweat it in the oil. Add the elk meat and fry a little.
2. Wash the chanterelles and mushrooms well, cut them into small pieces and add to the meat. Drain the pearl onions and add them to the pot as well.
3. Stir-fry briefly and then deglaze with the red wine. Add the stock.
4. Add the herbs and simmer the game stew for about 30 minutes.
5. Season the meat with redcurrant jelly and a little salt and pepper. Spätzli and red cabbage go very well with the game stew.

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