Che carne è questa?

Moose, specifically inner thigh.

Moose. Inner thigh.

Squirrel, inner thigh.

Longpig

Santa deer.

Looking at the cooking time of 1,5 to 2 hrs, it’s indeed a waste for this tender meat already …

Recipe: Making a Swedish-style stew with moose inner thigh meat is a fantastic way to enjoy this lean and flavorful game meat. Here’s a traditional approach:

Ingredients:

1.5 lbs (700 g) moose inner thigh meat, cubed

2 tablespoons butter or oil (for browning)

1 large onion, finely chopped

2-3 garlic cloves, minced

2 medium carrots, sliced

2 medium potatoes, cubed

1 cup mushrooms, sliced (optional)

2 tablespoons flour (for thickening)

1 cup beef or game stock

1 cup red wine or beer (optional, for extra flavor)

1 cup heavy cream or sour cream

2 tablespoons lingonberry jam (or cranberry sauce as a substitute)

1 teaspoon juniper berries (optional, crushed for traditional flavor)

1-2 bay leaves

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, for garnish

Instructions:

1. Prepare the Moose Meat:

Pat the moose meat dry with paper towels and season with salt and pepper.

2. Brown the Meat:

Heat butter or oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Brown the moose meat in batches to avoid overcrowding, ensuring it gets a nice sear on all sides. Remove and set aside.

3. Sauté Vegetables:

In the same pot, add the onions and garlic. Sauté until softened and fragrant.

Add the carrots, potatoes, and mushrooms (if using) and cook for 5 minutes.

4. Deglaze and Thicken:

Sprinkle the flour over the vegetables and stir well to coat.

Pour in the red wine or beer (if using) to deglaze the pan, scraping up any browned bits.

5. Simmer the Stew:

Return the moose meat to the pot.

Add the stock, juniper berries, bay leaves, and thyme. Bring to a boil, then reduce to a low simmer.

Cover and cook for 1.5 to 2 hours, or until the meat is tender.

6. Finish with Cream and Lingonberries:

Stir in the heavy cream or sour cream and the lingonberry jam.

Simmer uncovered for another 10 minutes to meld the flavors. Adjust seasoning with salt and pepper as needed.

7. Serve:

Ladle the stew into bowls and garnish with fresh parsley.

Serve with boiled potatoes, rye bread, or egg noodles on the side.

Enjoy your Swedish-inspired moose stew!