Entree: Sweden – Norrland / North Sweden – Älggryta (Moose stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) moose stew meat or other venison, trimmed and cut into 1–1½ inch (2.5–4 cm) cubes
- 3 tbsp (45 g) butter (or a mix of butter and dripping)
- 2 onions, chopped, approx. 10 oz (280 g)
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour for dredging
- 1 cup (240 ml) dark beer or porter (substitute extra beef stock if preferred)
- 1½ cups (360 ml) beef stock
- 6–8 crushed juniper berries (lightly crushed with the back of a spoon)
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 2 carrots, sliced, approx. 6 oz (170 g)
- 8 oz (225 g) button or cremini mushrooms, halved
- ½ cup (120 ml) heavy cream or crème fraîche
- 1–2 tsp (5–10 g) Dijon mustard, optional
- 2 tbsp (40 g) lingonberry jam, to serve
- Salt and freshly ground black pepper, to taste

Instructions

1. Lightly toss the moose cubes in the flour, seasoning with a little salt and pepper. In a large heavy pot or Dutch oven, heat the butter over medium-high heat and brown the meat in batches until deeply colored; transfer browned meat to a plate.
2. Reduce heat to medium; add the chopped onions and cook until softened and beginning to color, about 6–8 minutes. Add the garlic and cook 30 seconds more.
3. Return the meat to the pot, add the crushed juniper berries, bay leaf, and thyme. Pour in the beer to deglaze, scraping up browned bits, then add the beef stock. Bring to a gentle simmer, cover partially, and cook over low heat for 1 to 1½ hours until the meat is nearly tender.
4. Add the carrots and mushrooms, cover, and continue to simmer until the vegetables and meat are fully tender, another 30–40 minutes. Skim any excess fat from the surface.
5. Stir in the heavy cream and Dijon mustard (if using), simmer 3–5 minutes to thicken slightly, and adjust seasoning with salt and pepper. Remove and discard the bay leaf.
6. Serve the stew hot with a spoonful of lingonberry jam on the side or swirled into portions for the classic sweet-tart accompaniment.