Venison stew with root vegetables

Ingredients

• 500 g of elk meat
• 300 g of liver
• 300 g of fresh pork (optional)
• 4 carrots
• 1 parsnip
• 1 leek
• One small turnip
• 1 kg of ground apples
• One piece of horseradish
• salt
• margarine

Cut the meat and pork into pieces and brown them in the margarine.

Place them in a saucepan with water, add salt, and let them cook for about an hour.

Meanwhile, chop the vegetables into slices.

First, add the carrots, swede, horseradish, and parsnip.

Cut the liver into pieces, brown it, and then add it.

Finally, add the potatoes and leek, and cook until everything is tender. Adjust the salt to taste.