📝 About This Recipe
Transport your senses to the heart of a crisp Scandinavian forest with this quintessential 'Viltgryta.' This soul-warming stew celebrates the deep, lean flavors of wild game, softened by a luxurious cream sauce infused with crushed juniper berries and aromatic thyme. The addition of tart lingonberries and earthy wild mushrooms creates a perfect balance of sweet, savory, and forest-floor notes that define authentic Nordic comfort food.
🥗 Ingredients
The Game Meat
- 2 lbs Venison or Moose meat (cut into 1-inch cubes, shoulder or haunch preferred)
- 3 tablespoons Butter (unsalted, for searing)
- to taste Salt and Black Pepper (freshly cracked)
The Aromatics & Mushrooms
- 2 medium Yellow Onion (finely diced)
- 10 oz Chantarelle or Cremini Mushrooms (cleaned and torn into bite-sized pieces)
- 2 cloves Garlic (minced)
- 8-10 pieces Juniper Berries (crushed with a mortar and pestle)
- 3-4 sprigs Fresh Thyme (leaves stripped)
The Braising Liquid
- 2 cups Beef or Game Stock (high quality)
- 1 cup Heavy Cream (at least 36% fat)
- 1/2 cup Crème Fraîche (for tang and thickness)
- 1 tablespoon Soy Sauce (for umami and color)
- 2 tablespoons Lingonberry Jam (plus extra for serving)
- 1 teaspoon Messmör (Whey Butter) or Brown Sugar (optional, for traditional sweetness)
- 1 tablespoon Cornstarch (mixed with a little water if needed to thicken)
👨🍳 Instructions
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1
Pat the game meat completely dry with paper towels; this is crucial for achieving a deep brown sear rather than steaming the meat.
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2
Heat 1 tablespoon of butter in a heavy-bottomed Dutch oven over medium-high heat. Brown the meat in batches to avoid overcrowding, seasoning each batch with salt and pepper. Transfer browned meat to a plate.
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3
In the same pot, add another tablespoon of butter and sauté the mushrooms until they release their moisture and turn golden brown. Remove and set aside with the meat.
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4
Lower the heat to medium. Add the remaining butter and the diced onions. Sauté for 5-7 minutes until translucent and soft.
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5
Stir in the minced garlic, crushed juniper berries, and thyme. Cook for 1-2 minutes until the fragrance of the forest fills your kitchen.
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6
Deglaze the pot by pouring in the stock, scraping the bottom with a wooden spoon to release all the flavorful 'fond' (browned bits).
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7
Return the meat and mushrooms (and any accumulated juices) to the pot. Add the soy sauce and lingonberry jam.
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8
Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and braise for 60-75 minutes, or until the meat is fork-tender.
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9
Stir in the heavy cream and crème fraîche. Let it simmer uncovered for another 10-15 minutes to allow the sauce to thicken and flavors to meld.
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10
Taste the sauce. Adjust seasoning with more salt, pepper, or a touch of sugar/messmör if it needs more balance against the gamey notes.
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11
If you prefer a thicker gravy, stir in the cornstarch slurry and simmer for 2 minutes until glossy and thick.
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12
Remove the thyme sprig stems and serve hot, garnished with a few fresh lingonberries or a sprig of parsley.
💡 Chef's Tips
Always crush juniper berries to release their oils; whole berries won't flavor the sauce properly. If using very lean venison, avoid overcooking past the tender point or it may become stringy. For an authentic Swedish touch, add a slice of 'Brunost' (brown goat cheese) to the sauce for incredible depth. If you can't find chantarelles, oyster mushrooms or shiitakes provide a similar earthy complexity. Let the stew sit for 20 minutes before serving; like all stews, it tastes even better the next day.
🍽️ Serving Suggestions
Serve with creamy mashed potatoes or traditional Swedish 'pressgurka' (pickled cucumbers). Always provide a generous side of extra lingonberry jam to cut through the richness of the cream. Pair with a robust Red Wine like a Syrah or a dark Nordic Porter beer. Roasted root vegetables like carrots and parsnips make an excellent earthy accompaniment. For a lighter option, serve over boiled small yellow potatoes tossed in dill and butter.