Långkok Vyltgryta - venison with shimeji, lingonberries and dumplings

Name: How to cook Långkok Vyltgryta - venison with shimeji, lingonberries and dumplings - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Laura

Långkok Vyltgryta - venison with shimeji, lingonberries and dumplings

Husmanskost (house owner fayre) is a term commonly used in Sweden and refers to traditional home-cooked countryside food. The term was originally used for most kinds of time-consuming cooking methods such as långkok (long boil).

Ingredient

Food ration :

4 servings

Cooking time :

Slow cook for 4 hours

500 g

stewing venison, cubed

2 tbsps

flour

1 tbsp

shawarma

pinch

salt

1/2 tsp

white pepper

2 tbsps

plus 1 tsp olive oil

large leek or onion, sliced

500 ml

beef stock

1 tbsp

red wine vinegar

1 tbsp

lingonberry or wild cranberry

bouquet garni

1 tsp

thyme

tsps Worcestershire sauce or low salt soy sauce

crushed juniper berries

100 g

shimeji or chanterelles

90 g

self raising flour

tbpss dried parsley

30 g

lard or other solid cooking fat – I used half lard, half Stork baking spread

80-90 ml

milk

Cooking instructions

* Step 1

Mix the flour with half the shawarma, salt and pepper. Coat the venison pieces in the flour mix. Heat a heavy based pan with 1 tablespoon of oil, add the seasoned meat and brown in batches. Remove from the pan and set aside. Add the leek with a splash more oil and sauté for 5 minutes.

* Step 2

Pour over the stock and red wine vinegar and add the lingonberry sauce, bouquet garni, thyme, Worcestershire sauce and juniper berries. Stir in the remaining shawarma and bring to the boil then slow cooker on high for 4 hours or simmer in the oven for 2 hours on 160 degrees C fan, adding the mushrooms for the last hour.

* Step 3

To make the dumplings combine the flour with the salt, pepper and parsley. Add pieces of fat and chop using a knife into the flour then finish by lightly crumbling between fingertips until resembles fine breadcrumbs. Gradually pour in the milk until the dumplings come together. Divide into 5 and roll gently into balls.