When autumn comes and the evenings get dark and cold, there is not much that tastes better than a good game casserole.
Ingredients
- 1 pack reindeer meat
- 1 pack bacon
- 200 gram aroma mushroom
- 2 pcs shallots
- 1 pcs medium celery root
- 4 pcs crushed juniper
- 2 pcs carrot
- 8 dl game broth
- 1 dl whipping cream
- 3 dl sour cream
- 1 tbsp brown sugar
- 1 tbsp raspberry vinegar
- 2 tbsp neutral oil
- salt and pepper
- fresh thyme
You can use all types of venison, but in this I have used reindeer chaff. Here there are many good flavors from autumn and freshness from raspberry vinegar. I think raspberries go great with the game flavor. Serve with potatoes and preferably a little stirred cranberries.
Step 1
Start by finding a frying pan and a saucepan. In the frying pan, I take in a little neutral oil and put the bacon in the pan.
Step 2
Cut all the vegetables into small cubes. Turn the pan on medium heat and add the sugar. Let the sugar melt into a light caramel before adding the raspberry vinegar. Let the mixture boil until the liquid has almost evaporated.
Step 3
Pour all the vegetables and mushrooms into the pan and stir well.
Step 4
When you have finished frying the bacon, place it on a plate and fry the reindeer on high heat in oil. Do this for several rounds so it does not start to boil. Boil the frying pan with a little of the broth, so you get all the good flavors
Step 5
Add the fried meat to the pan along with the venison, cream, herbs and sour cream. Stir well and bring to the boil. Let simmer for an hour so that all the flavors spread in the pan and the sauce thickens a little. Season with salt and pepper and finish by adding a little finely chopped parsley.
