Venison stew with lingonberries (Siberian game dish)

Among the game dishes of the Siberian taiga, venison and roe deer have long been part of the diet, and forest berries are the classic partner of game. Long, slow cooking makes even tough shank silky. The tart berries balance the strong flavour of the game.

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Method

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1. Season the meat cubes, sear in oil in two batches over high heat until brown all over, and remove.
2. In the same pot soften the diced onions and garlic.
3. Sprinkle over the flour, cook for 1 minute, pour in the red wine and scrape up the bottom of the pot. ⏱ Timer: 1 min
4. Return the meat, add the stock, juniper and bay leaves, cover and simmer gently for 1 hr 30 min. ⏱ Timer: 1 h
5. Add the lingonberries and honey and cook uncovered for 15 more minutes until the sauce thickens.
6. Season with salt and pepper and serve with mashed potatoes or buckwheat.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Game benefits from an overnight marinade in wine and spices, but the recipe works without.
• Cook the meat very gently; boiling toughens it.
• Add the berries at the end so they do not completely fall apart.

Frequently asked questions

Can beef be used instead?

Yes, beef shank is also good, but the juniper gives the game flavour.

Can it be made ahead?

Yes, it is even better the next day; 3 days in the fridge, 2 months in the freezer.

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