Ah, hunting and football season are here! It has been a long year without either and its time to get back into the swing.
If you’re like me, the freezer has been depleted of venison and I’m ready for more. I can taste the Norwegian Reindeer Stew now. During my four year tour in Norway I fell in love with their traditional stew. They use Reindeer, Moose and Roe deer in their recipe so I thought why not Whitetail deer, and I was right!
There are two primary ingredients that can be a challenge to find here in the US, but I promise you it is worth the effort. If you can’t find the Gjetost Cheese or Lingonberry Sauce I have included links to purchase them.
Recipe (4 portions):
1lb of Vinson (cut into small pieces)
2 Tbsp butter
1 small Vidalia onion, halved and sliced thin
1.5 tsp salt
1 tsp pepper
1 Tbsp mustard (french or dark)
1.5 Tbsp soy sauce
3 cups broth made from meat or bouillon or beef cubes
2 Tbsp flour (mixed in some of the broth)
2 cups sour cream
5 to 6 slices of Gjetost Cheese
8oz of diced mushrooms
Fry the meat with butter.
Fry onions and mushrooms. Add the meat, broth and flour mixture into the same deep pan with onions and mushrooms. Taste in the soy sauce and mustard.
Simmer at low temp for at least 15-20 minutes or until the meat is tender.
Stir in Gjetost Cheese and sour cream.
Taste with salt & Pepper. Serve with Lingonberry Sauce on the side. Goes very well with mashed potatoes or rice as well.