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Wild Game Stew with Cowberries

Wild Game Stew with Cowberries
There's something special about a warm, comforting stew on a chilly fall evening. This one's a real treat, with tender chunks of game meat, sweet and tangy lingonberries, and a hint of thyme that'll leave you craving more. It's the perfect way to cozy up on a cold night, surrounded by the rich flavors of the season.
Ingredients
  • 2.2 lbs (1 kg) game meat, such as elk or beef, cut into bite-sized pieces
  • 1 cup (250 ml) soy sauce
  • 4 tbsp (60 ml) butter
  • 4 tbsp (60 ml) fresh or frozen cranberries or substitute with lingonberry jam
  • 1 large yellow onion
  • 3.5 oz (100 g) West Bothnia cheese or similar mature cheese, (30% fat) optional
  • 3 ¾ tsp (18.75 ml) salt
  • 1 ½ tsp (7.5 ml) white pepper
  • 1 sprig fresh thyme
Instructions

1. Heat a large pan over medium heat and add 2 tablespoons (30g) of butter. Once melted, add 1 pound (450g) of game meat and cook until browned on all sides, about 5 minutes.

2. Add 2 tablespoons (30ml) of soy sauce, 1 teaspoon of salt, and 1/2 teaspoon of white pepper to the pan. Stir everything together, then add 1 large sliced onion. Continue cooking until the onion is softened, about 5 minutes.

3. Next, add 1/2 cup (120g) of lingonberries and 2 sprigs of fresh thyme to the pan. Stir to combine, cover the pan, and let it simmer for 10 minutes over low heat, approximately 180°F (82°C).

4. Taste the stew and adjust the seasoning as needed. Serve hot, garnished with additional lingonberries and thyme if desired. If using cheese, crumble it on top of the stew before serving.

Tools
  • Large pan
  • cutting board
  • knife
  • measuring cups
  • wooden spoon

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