Meat

Soked Venison Stew with Lingonberry Sauce

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Soked Venison Stew with Lingonberry Sauce
Rich, smoky venison stew served with tangy lingonberry sauce.

Indulge in a culinary journey to the heart of Scandinavia with our Smoked Venison Stew. This dish combines the robust flavor of smoked venison with earthy root vegetables, all simmered together in a rich broth. The addition of tangy lingonberry sauce elevates this stew into an unforgettable Scandinavian feast that warms both body and soul.

“Smoked Venison Stew: A symphony of smoky flavors wrapped in the comfort of tradition.”

Ingredients

  • 2 pounds smoked venison, cut into chunks
  • 4 cups beef or game broth
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 parsnips, peeled and sliced
  • 2 potatoes, cubed
  • 1 cup pearl barley (or substitute with rice)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh thyme or rosemary, for garnish
Lingonberry Sauce
  • 1 cup lingonberries, fresh or frozen
  • 1/4 cup water
  • 1/3 cup sugar (adjust based on sweetness of berries)
  • Juice of half a lemon

Instructions

  1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.

  2. Brown Venison: Increase the heat to medium-high. Add the smoked venison chunks to the pot, browning them on all sides. This step enhances their smoky flavor further.

  3. Add Vegetables and Barley: Stir in the carrots, parsnips, potatoes, and pearl barley into the pot with the browned venison. Season with salt and pepper to taste.

  4. Simmer Stew: Pour in the broth, ensuring all ingredients are well-covered. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 45 minutes or until vegetables are tender and barley is cooked through. Adjust seasoning if necessary.

  5. Prepare Lingonberry Sauce: While the stew simmers, make the lingonberry sauce. In a small saucepan over medium heat, combine lingonberries, water, sugar, and lemon juice. Cook for 10-15 minutes until the berries break down into a thick sauce. Stir occasionally and adjust sweetness with more sugar if desired.

  6. Garnish and Serve: Once the stew is ready, taste and adjust seasoning. Ladle into bowls and garnish with fresh thyme or rosemary. Serve hot with a generous spoonful of lingonberry sauce on top.

This Smoked Venison Stew is a celebration of Scandinavian flavors, bringing together smoky meat, hearty vegetables, and the vibrant zing of lingonberries. Perfect for chilly nights, it’s a dish that promises comfort and satisfaction with every bite. Pair it with rye bread or crispbread for an authentic experience. Enjoy this timeless recipe as a nod to Nordic culinary traditions!

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