On the weekends, the food can be left to simmer in the oven.
The creamy game jerky can be simmered in the pot. Rosa Bröijer
Game stew is a surprisingly easy dish to prepare. Shredded meat can also be found in the store’s freezer. This food is well suited for winter weekends, when the food can be simmered in the oven, for example, during a winter outdoor activity.
Chef Risto Mikkola knows from his own experience how important it is to get food to the table quickly, when everyone’s stomachs are screaming hunger after a run. Before you go outside, cook the ingredients for the pot properly. Then you can leave the pot alone in the 80-degree oven to simmer.
This time, in addition to the familiar meat broth, the game jerky has cream. It gives the pot a rich taste.
Of course, potatoes are served with the käristen, but not mashed potatoes, as usual, but oven-roasted potatoes.
Dishes: E. Ahlström
Creamy game stew
500 g game jerky, frozen
2 onions, peeled and chopped
30 g dried mushrooms, crushed
1 l meat broth
5 dl of whipped cream
2 tablespoons of wheat flour
50 g of butter
salt
pepper
5 sprigs of rosemary, chopped
0.5 pnt chopped parsley leaves
1. Melt the butter in a heavy-bottomed saucepan, add the melted ground beef and onion. Bake for about 10 minutes until the meat has acquired color.
2. Add the flour and continue cooking for five minutes. Add the meat broth and simmer for 30 minutes under the lid on a low heat.
3. Finally, add the cream and simmer for another 15 minutes. Season with salt and pepper and add the herbs. Boil and enjoy.
Crushed rosemary potatoes
800 g of small potatoes (e.g. Siikli or other solid potato)
3 tablespoons of olive oil
5 sprigs of fresh rosemary
2 cloves of garlic
1 teaspoon of salt
0.5 tsp black pepper
1. Wash the potatoes carefully and boil them in salted water for 15-20 minutes until they are just barely cooked.
2. Drain the potatoes and let them cool.
3. Prepare the seasoning oil. Chop the garlic and pluck the rosemary leaves from the branches.
4. Mix garlic, rosemary, salt and pepper with olive oil. Place the cooked potatoes on a baking sheet lined with parchment paper.
5. Crush the potatoes lightly with a glass bottom. Leave them a little uneven so that the surface gets crispy during baking.
6. Season the potatoes. Drizzle the seasoning oil evenly over the crushed potatoes. Heat the oven to 225 degrees.
7. Roast the potatoes in the oven for 20-25 minutes until the edges are golden brown and crispy.
Roasted horseradish roots
5 large beets
2 tablespoons of olive oil
1 teaspoon of salt
0.5 tsp black pepper
5 sprigs of rosemary, chopped
Pickle broth:
2 dl of water
1 dl brandy vinegar
1 dl sugar
0.5 tsp of salt
1 teaspoon of chopped rosemary
1 bay leaf
5 whole black peppercorns
1. Heat the oven to 200 degrees. Wash and peel the beets. Cut into blocks. Spread the blocks on a baking sheet lined with baking paper. Mix in olive oil, salt, rosemary and black pepper.
2. Roast the beets in the oven for 30-40 minutes until they are ripe and have a nice surface. Let cool for a while.
4. Measure water, vinegar, sugar and salt into a pot. Add rosemary, bay leaf and black peppercorns. Bring to a boil and stir until the sugar has dissolved. Cool to room temperature.
5. Put the beet blocks in a glass jar with a lid. Pour the cooled pickle broth over the beets so that they are covered.
6. Close the jar. Leave to marinate for at least four hours, preferably overnight in the refrigerator.
Drink recommendation
Portuguese organic red wine Symington Altano Organic 2021 (€15) is made from red grape varieties grown in orchards along the Douro River. The dark red wine is rich, medium tannic, cherry, slightly spicy and lightly tinged with oak.