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Sautéed red deer casserole for harvest season

Sautéed red deer 500 g

Sautéed red deer casserole for harvest season

Preparation time 30min

|

4 portions

Allergens: soy-free, does not contain citrus, does not contain nuts, does not contain fish/crustaceans

Sautéed red deer casserole is a savior for a busy everyday life. Lapin Liha’s sautéed red deer meat gets an additional flavor from forest mushrooms. Finish the casserole with lingonberries and cheese.

Valmistusaika 30 minuuttia

Ingredients

  • 500 g Lapin Liha’s sautéed red deer
  • 1 tbsp butter
  • 100 g forest mushrooms
  • 2 carrots
  • 1 parsnip
  • 1 tsp salt
  • 1 tbsp dried rosemary
  • black pepper from the mill
  • 500 g potato-onion mix
  • 1 dl fresh or frozen lingonberries
  • 5 dl cooking cream
  • 100 g emmental cheese, grated

Instructions

  1. Allow the red deer meat to thaw at room temperature for about half an hour.
  2. Fry the red deer meat in butter in a pan, add forest mushrooms and fry for a moment.
  3. Add peeled and cubed carrots and parsnips, sauté and season.
  4. Mix in a dish the potato-onion mix, the sautéed red deer meat, and lingonberries.
  5. Add cooking cream and sprinkle with cheese on top.
  6. Bake in an oven at 180 degrees Celsius for about 45 minutes.
  7. Harvest season’s number one delicacy is the red deer meat gratin made from Lapin Liha’s red deer. Yum!

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