Norwegian venison stew
Autumn is the perfect time for stew, and Norwegian red deer stew is an absolute winner!
This delicious and classic venison stew is perfect when hosting friends or enjoying on your own after a hike.
Serve with your favourite potatoes, mushrooms, and lingonberry jam.
Check out the recipe!
Hjortegryte – Traditional venison stew
600 g (second cut) deer meat
2 tbsp butter
2 tbsp flour
300 g aroma mushrooms (or chanterelle)
600 ml beef stock (diluted)
2 bay leaves
8 crushed juniper berries
1 tsp dried thyme
300 ml crème fraîche 35 % fat, single cream, or sour cream
1. Slice the meat into square pieces, about 3 x 3 cm.
2. Heat a frying pan with some of the butter and brown the meat in batches. Sprinkle a little flour on top. Transfer the meat to a pot as you go. Season with salt and pepper.
3. Finely chop the onion and quickly brown it in a little of the butter. Add it to the pot.
4. Slice the mushroom into small pieces and brown it in the remaining butter. Place in the pot and reduce with a little of the stock. Pour the remainder of the stock into the pot along with bay leaves, juniper berries and thyme. Bring to a boil, lower the heat and leave the meat to simmer until tender, about 20-30 minutes (the time may vary depending on the cut of meat you use).
5. Stir in crème fraîche, cream or sour cream and season with salt and pepper to taste.
Serve with boiled potatoes and lingonberry jam. Enjoy!
Want to see Norwegian red deer up close? They can often be glimpsed when you are travelling around, especially in western and central Norway. Or visit a deer farm! See the options below.