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Renskavsgryta
This dish is a classic soup from Norrbotten (North Sweden). Delicious dry venison fried in butter, mixed with juniper fruit adds an earthy taste, and a cream that makes this food feel soft when eaten.
- 800 g Renskav
- 1 pcs Yellow onion
- 2 hg Kantareller
- 2 tablespoons Food & Bean Butter
- 2 dl whipped cream
- 3 tablespoons Cantarella Fund Buljong
- 2 tablespoons mess butter
- 1 teaspoon Timjan - dried
- 1 kr Flingsalt
- 1 krm Black pepper
- 3 tablespoons Rårörda Lingon
- 5 dl Water
- 1 kg Potato Fast
- 250 g green peas
How to make:
Peel and peel the onion and brown it in butter with the meat, in a large saucepan. If the curds are moist, the liquid should first be boiled in a dry pan, then add a little more butter and wrap them for about 4-5 minutes. Stir into the pan.
Pour cream, water, fond, mash and thyme into the pan and cook on low heat for about 5 minutes. Salta and peppers to taste. Mix in the lingon but save a little for decoration.
Serve with boiled potatoes and cooked vegetables, such as green beans or peas.
