Game casserole

This is truly one of our favorite dishes that can be eaten all year round. We make it with a delicious salad a la Waldorf, as well as potatoes, but it also tastes fantastic with boiled rice, a baked potato, mashed potatoes or root vegetables.

Game casserole

1 kg of meat from deer,
150 g diced bacon, 1 chopped onion, 
2 sliced ​​carrots, 1 parsley root, 1 parsnip,
salt and pepper,
50 g butter,
2 dl milk, 1 dl whipping cream,
redcurrant jelly, 100 g blue cheese and a little sauce colour.

Saute the onions in a pan. Add the vegetables that have been cut into small cubes and let them also brown a little. Then brown the meat and add water so that the meat is just covered. Let it all simmer for a couple of hours or three on low heat. Strain out the meat and vegetables and let the liquid cook down even more. Toast the bacon and add it. Remove the meat from any bones and mince it before returning it to the stock. Add currant jelly, milk and cream. Add the cheese and let everything simmer a little longer. Season with salt and pepper and finally add color until the stew has the right colour. Served with boiled potatoes and Waldorf salad.

Salad a la Waldorf

1 maybe 2 sour apples, 
100 g celery, 
50 g walnut kernels, 
50 g blue cheese, - can be omitted
1 dl creme fraiche, 
Salt, white pepper,
100 g grapes

Peel and grate apples and celeriac. Mix the blue cheese with creme fraiche and season the dressing with salt and pepper. Halve the grapes and nuts. Save a little of both for garnish. Turn it all together.