Deer Stew with Squash Risotto


I’d long wanted to cook up something autumny as it is harvest time but could not make up my mind what to try. I got really eager when I got the recently issue of ELLE mat och vin (nr 7 2012) in my hands. The issue is full of delicious game recipes. Conveniently enough the grocery stores have an abundance of game on special – duck, venison, moose and deer.

This risotto with butternut squash comes from the ELLE but I have changed it, as usual. I have more squash, more cheese, less chicken stock and have replaced white wine with lemon juice. The deer stew recipe I put together on my own and made it yesterday for the first time. Got inspired by the recipes I’d read.

Risotto with Butternut Squash
This is a recipe for four but with four very large portions. It could easily feed even six.

3 tbsp butter
3 dl risotto rice
3 shallot onions
2 tbsp lemon juice
400 g butternut squash
60 g grated Paremesan
salt and pepper
1l chicken stock

Chop the onions and cook the water. Mix the water and the chicken stock.
Sauté the onions in butter. Add the rice and cook for a minute or two.
Add few ladles of chicken stock and let the rice absorb it. Add some lemon juice and then chicken stock little by little.
Peel and dice the squash. Fry it on a pan until it is almost done. Mix the fried squash into the risotto towards the end of the rice cooking, and cook until they both are done. You might not need to use all of the chicken stock.
Add salt and pepper to taste. Mix in the Parmesan just before serving.

Deer stew

2 tbsp butter
250 g yellow foot mushrooms (funnel chanterelles)
250 g deer shavings (frozen), use fresh deer or moose if possible
1 tbsp tomato paste
1 tbsp finely chopped celeriac
1 dl red wine
4 juniper berries
salt and pepper

Fry the frozen deer in butter.
Place the cleaned fennel mushrooms on a warm pan. Let all the liquid evaporate and then mix the deer and mushrooms together. Add the chopped celeriac and the juniper berries. Let simmer for 10 minutes. Add the tomato paste and wine. Let the stew come to a boil.
Taste and add salt and pepper if needed.
Serve with squash risotto and blackcurrant or lingon jelly.



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