Recipe of the month – October

Brouwers wild stew:
All ingredients are approximately so customize to your taste
The choice of wild meat can be varied according to availability, I chose to combine moose steak with pork to get a lot of taste of the moose and combine with the fat from the pork.

Ingredients stew:
500g elk steak (without coat)
70g pigskin
100g butter
5dl water
1dl tomato puree
1 teaspoon dijon mustard
10cl broth (calf)
5cl umamifond
2.5 dl Bavarian beer (falcon 2.8%)
spice mixture of rosemary (20%), rose pepper (25%), dried juniper berries (25%), nutmeg (15%) and black pepper (15%)
3 bay leaves
3 small carrots
1 yellow onion
1 Swedish apple
2 shallots
50g dried funnel chanterelles
1 teaspoon cornstarch

Pureed ingredients:
10 almond potatoes
1 parsnip
1.5 dl cream
black pepper
salt
truffle oil

Step 1:
Trim the elk steak and remove the coat, slice into casserole pieces
Trim and dice the pork skin
Brown elk steak in about 50g butter (save the rest for step 3)
Take out the elk steak and brown the pork skin

Put the elk steak back and add water, tomato puree, mustard, broth and umami fondue
Let simmer for about 1 hour

Step 2:
Chop the yellow onion and carrots, dice and peel the apple
Mortar the spice mixture
Add to the pot together with the beer and bay leaves
Let simmer for about 30 min
Taste and adjust seasoning if necessary

Step 3:
Chop shallots
soak the mushrooms so they swell
Mix cornstarch with remaining butter
Add the ingredients to the pot and simmer for about 30 more minutes
Taste and adjust seasoning if necessary

Step 4:
Peel and cut potatoes and parsnips into pieces, cut parsnips into slightly smaller pieces than potatoes
cook with a pinch of salt for about 15 minutes until everything is soft
Add cream and mash
Taste with oil, salt and pepper

Step 5:
Serve with a light salad and dark beer or red wine to taste
NOTE: The stew does best the day after when the flavors have settled and the stew has stood in the fridge overnight, becomes the perfect lunch for home work