fredag, juli 31, 2009

Moose Stew for the American ppl

As promised to sweet Scrangie, my first ever recipe in the English language!

A stew made from some kind of meat, dragged home by your hunting cave man husband or father, is somehow considered very Swedish. Preferably moose, the animal that seems almost more associated with Sweden than any Vikings, only overshadowed by polar bears (which of course, as you all know, we do not have in Sweden at all). Every year, German tourists bring home the typical moose signs, the ones that are supposed to warn drivers of moose crossing roads, newly bent down from poles along small roads winding through pine woods packed with little red cabins… Does it all sound very Swedish to you? No?

You can get a whiff of the above if you cook this meal. It’s somewhat traditional in the northern parts of Sweden, with a few modern modifications of course. Moose is the most popular animal to hunt in Sweden, but it’s also sold minced and frozen in any Swedish grocery store. So is reindeer, which is not really a wild animal, rather domesticized and kept by the traditional living Sami population, the Swedish equivalents of Inuits - native Swedes, perhaps. If you can’t get moose or reindeer, beef is just fine. Just dice or shred it.

Sami with reindeer

Through the years I have tried many different flavourings for this stew, of which I can recommend a handful of tarragon, or perhaps sage. Blue cheese also gives it a nice twist. However, none of those are very traditional.

Moose Stew
serves 4

250 g moose or reindeer
150 g bacon, diced
150 g chanterelles
1 large onion, chopped
3 garlic cloves, chopped
10 juniper berries, chopped
A knob of butter
1 tsp to 1 tbsp Dijon mustard
A generous drizzle of red wine
1 tbsp Chinese soy or 2 tbsp Japanese soy
1 cup crème fraîche
Salt and pepper

Heat up a large cast iron pan, slightly brown some butter, and stir fry all of the chopped and diced ingredients for a few minutes. Pour over some red wine, if you don’t have any at home balsamic vinegar is fine. Add mustard and soy sauce, stir a bit more, and add some water (approx a cup). Simmer for 5 to 10 minutes.

Add crème fraîche, season with freshly ground black pepper and salt to your own liking. Stir carefully and simmer for a couple more minutes.

Serve with boiled potatoes, and lingonberry jam (if you can find “Rårörda Lingon” that’s the best kind!).

There you go, my first recipe in English, with non-metric measurements. How did I do? Let me know by leaving a comment! :)

3 kommentarer:

Scrangie sa...

I'm printing this out and saving it, thank you! Sounds delicious!!

Anonym sa...

Hello from Russia!
Can I quote a post "No teme" in your blog with the link to you?

Anonym sa...

varfor inte:)