Hunter’s moose stew with chanterelles

Ingredients

• 800 g of venison (or deer) meat, boneless
• 1 carrot
• 2 tablespoons of flour
• 1/4 of a package of chanterelle mushrooms (or 1 liter of fresh chanterelles)
• 2 to 3 dl of broth
• 2 tablespoons of vinegar
• 1 large yellow onion
• 1 tablespoon of white peppercorns
• 5 Jamaican hot peppers
• One blonde beer
• 1 deciliter of oil
• 10 juniper berries
• One bay leaf
• A pinch of thyme
• 1.5 teaspoons of salt
• 3 tablespoons of margarine

Cut the meat into 3 cm cubes and place them in a large mixing bowl.

Peel and finely chop the onion, coarsely crush the pepper, and mix all the marinade ingredients together. Pour the marinade over the meat and let it marinate for at least 4 hours, ideally overnight.

Remove the meat from the refrigerator, pat it dry, and then drain it. Strain the marinade.

Heat the meat in a frying pan with margarine. Add the sliced carrots and sprinkle with flour.

Pour the with the broth and some of the strained marinade, cover, and simmer for about 1 hour and 30 minutes, or until the meat is tender.

Sauté the chanterelles in a frying pan and add them to the stew towards the end of cooking. Adjust the seasoning as needed.