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Creamy red deer stew

Red deer meat cubes 500 g

Creamy red deer stew

Preparation time 2h

|

4 portions

Creamy red deer stew flavored with Dijon mustard and tarragon. Served with potato and celeriac puree along with quickly marinated beetroots.

Ingredients

  • 500g Lapin Liha’s red deer meat cubes
    25 g butter
    2 onions, quartered
    3 dl water
    2 tbsp game and chanterelle stock concentrate
    2 dl heavy cream
    1 tbsp coarse Dijon mustard
    1 tbsp fresh tarragon, chopped

  • Potato and Celery Root Puree
  • 500g celery root
    500g floury potatoes
    2 dl milk
    50 g butter
    Salt, white and black pepper
  • Quick Pickled Beetroots
  • 1 dl water
    0.5 dl granulated sugar
    2 tbsp spirit vinegar (12%)
    4 beetroots

Instructions

  1. Quick pickled beetroots: Bring water, sugar, and spirit vinegar to a boil so that the sugar dissolves. Allow to cool. Peel and slice the beetroots as thinly as possible, place in a bowl and pour the vinegar liquid over them. Let marinate for at least 10 minutes.
  2. Heat a frying pan and add butter, fry the meat together with the onion until they get color, season with salt and black pepper. Add water, stock, and cream, reduce the heat, and let simmer for 1–2 hours. Towards the end of cooking, stir in the mustard and tarragon.
  3. Peel and chop the root vegetables into small pieces and boil in salted water until tender.
  4. Purée: Bring milk and butter to a boil in a pot. Drain the water from the root vegetables and squeeze them back into the pot using a potato ricer. Add the milk-butter mix, combine into a smooth purée and season with salt and pepper.
  5. Serve the stew together with the purée and pickled beetroots.

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