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Swedish Venison Casserole with Wild Mushrooms and Lingonberries

17th December 2020 By Louise 2 Comments

Venison Casserole

Venison Casserole with Wild Mushrooms and Lingonberries

Swedish Venison Casserole with Wild Mushrooms and Lingonberries or Rengryta has a beautifully earthy sweetness with a rich velvety sauce and good deal of umami flavour.  This delicious and comforting dish is often served in the festive period in Scandinavia.

Endless forests and a varied landscape are home to numerous game such as elk and deer in Scandinavia. This is why it’s a popular choice on restaurant menus in the winter months.  However it’s widely cooked at home, from casseroles to roasting joints.

Eating seasonally is a great way to support sustainable food production, so what better time to dive into the health benefits of venison than when this meat is at its best.  It’s most commonly available from the beginning of November to the end of March.

Venison is lower in saturated fat than other red meats. It makes a great seasonal swap for red meats like beef, which helps to reduce your saturated fat intake. It’s also a fantastic source of haem iron, this type of iron is generally absorbed very efficiently by our bodies. Venison is also one of the top sources of zinc after oysters, with 100g of venison providing roughly 32% of average daily intake requirement.

Venison Casserole with wild Mushrooms and Lingonberries. Serve with Creamy Mashed Potato.

This is a classic Swedish recipe for venison casserole, updated.  I’ve added dried wild mushrooms for extra flavour and umami.  Nothing is more perfect to serve in the winter holiday season than a casserole.  Comforting, herby, scents wafting through the house as it simmers its way to tenderness is pure heaven.

Venison Casserole
Print Recipe

Venison Casserole with Wild Mushrooms and Lingonberries

Prep Time30 mins
Cook Time1 hr 20 mins
Total Time1 hr 50 mins
Course: Dinner, Main Course
Cuisine: Scandinavian
Keyword: sustainable,, venison,
Servings: 4 people

Ingredients

  • 800 g diced venison leg or shoulder
  • 1 onion large, finely chopped
  • 5 juniper berries
  • 1 bay leaf
  • 5 Sprigs fresh thyme
  • 2-3 Tbls butter
  • 300 g chestnut mushrooms halved
  • 15 g dried wild fungus
  • 150 ml boiling water
  • 1 ½ Tbls flour
  • 2 tsp tomato puree
  • 500 ml beef stock
  • 125 ml whipping cream
  • 12 shallots small
  • 3 Tbls Lingonberries, frozen defrosted
  • 1 tsp caster sugar

Instructions

  • Firstly take the dried wild fungus and place into a bowl and pour over 150ml of boiling water.  Set to one side.
  • Heat a heavy based pan with 2 tablespoons of sunflower oil and a knob of butter and set to a high.  Seasoning the meat with salt and pepper, brown the venison in batches. Remove from the pan and set aside.
  • Now add the chopped onion to the unwashed pan: you want all the flavour from the venison, perhaps add a little more oil.  Sauté until soft and translucent, add the chestnut mushrooms and sauté for a further 5 minutes.  Add the flour, stir and cook for several minutes then add the tomato puree. Now add the beef stock in 3 additions, letting it come back to a simmer between each addition. Finally strain the liquor from the fungus through a fine sieve, (it can be gritty). Pour the liquor into the pan, the fungus will be added later.  Add the cream, bay leaf, juniper berries and 1 sprig of thyme and simmer gently for 45-90 minutes or until the meat is tender.
  • Meanwhile, blanch the shallots in boiling water for 15 seconds. Drain and cool under running water, then peel. Pop the shallots into a frying pan, brown with a little oil and butter, then add to casserole 15 minutes before the end of cooking with the fungus.
  • Finally defrost the lingonberries, add the caster sugar and stir, leave to steep for an hour.
  • Serve with creamy mashed potato and the lingonberries with some fresh thyme.

Tips:

  • If you’re unable to get hold of lingonberries (available from online sellers) you can add a small amount of the jam, (this is more widely available).  Failing that, cranberries are a close relative to lingon.  Cook with sugar and a little water.

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Filed Under: Dinner, Festive, Main, Meat, Scandinavian Tagged With: festive, nordic, scandinavian, swedish

Previous Post: « Spiced Monkfish, Barley & Beetroot Risotto
Next Post: Saffron & Hazelnut Crinkle Cookies »

Reader Interactions

Comments

  1. Iain Chapman

    7th January 2021 at 7:23 pm

    Sounds great, but any hints on where to find, um, dried wild fungus? 😉

    Reply
    • Louise

      7th January 2021 at 7:31 pm

      Thanks. Most supermarkets where ai live stock dried wild mushroom, ie. porcine. Waitrose and Tesco. Failing that online? Hope that helps.

      Reply

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Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
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strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

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