Name: Venison Stew
Ingredients: 1 Tbsp canola oil; 2 lbs. venison (or beef), cut in chunks; 1 red onion, diced; 1 leek, sliced 1/4" thick; 1 rutabaga, peeled and diced; 2 stalks celery, sliced 1/2" thick; 10 mushrooms, quartered; 4 Tbsp butter; 4 Tbsp flour; 2 can beef stock; 4 Tbsp half and half; 1/4 cup lingonberry jelly; 1 pinch juniper berries; 4 tsp Gjetost cheese (Norwegian goat cheese); Balsamic vinegar, sugar, salt and pepper to taste

Venison Stew

Ingredients

1 Tbsp canola oil
2 lbs. venison (or beef), cut in chunks
1 red onion, diced
1 leek, sliced 1/4" thick
1 rutabaga, peeled and diced
2 stalks celery, sliced 1/2" thick
10 mushrooms, quartered
4 Tbsp butter
4 Tbsp flour
2 cans beef stock
4 Tbsp half and half
1/4 cup lingonberry jelly
1 pinch juniper berries
4 tsps Gjetost cheese (Norwegian goat cheese)
Balsamic vinegar, sugar, salt and pepper to taste

Instructions

Norway. Heat saute pan aver medium high heat. Add canola oil. Add venison and saute for approximately three minutes. Add vegetables and saute for two minutes or until tender. Add sauce and bring to a simmer. Serve immediately. Melt butter over medium heat and add flour to make a roux. Cook for five minutes, stirring constantly. Add stock and bring to a boil. Reduce heat and simmer for fifteen minutes. Add half and half, lingonberries, cheese and juniper berries. Add salt, pepper, sugar and vinegar to taste. Remove from heat and set to side. Note: Sauce may be made ahead of time and cooled.