Jegergryte (Hunter's Stew)

Jegergryte is a traditional Norwegian hunter’s stew—tender pan-seared meat in a rich, creamy mushroom gravy, served over mashed potatoes or another hearty carb.

While in Norway last summer, my eldest son had tried it with reindeer and rice and loved it. When he returned, he brought back a couple Toro dry mix packages for making it so we could have it here at home. We enjoyed it, but after those few packages were gone, I had to come up with a recipe to copy it so we could continue enjoying it. With none of the additives or preservatives of a store-bought package, this recipe is just as easy to make and tastes even better.

It works beautifully with any game or farmed meat and can be served over any carb you choose.

Ingredients:

• 150 g streaky bacon, cut in pieces
• 2 Tbsp butter
• 800 g meat or game, cut into bite-sized pieces
• 1 garlic clove, minced
• 1 yellow onion, finely diced
• 75 g mushrooms, halved and sliced thin
• 1 Tbsp tomato paste
• 2 tsp dried thyme
• 12 juniper berries, crushed
• 2 bay leaves
• 1 tsp salt
• 1/4 tsp black pepper
• 500 ml stock
• 100 g frozen peas
• 2 Tbsp cornstarch mixed with 4 Tbsp cold water
• 200 ml heavy cream

Directions:

1. Heat a large heavy-bottomed skillet over medium-high heat. Add bacon pieces and fry until beginning to crisp. Remove from pan and set aside.
2. Increase heat to medium-high. Melt butter in the same pan, then add pieces of meat and sear until browned all over. Push to side of pan.
3. In the same pan, add garlic, onion and mushrooms and cook until softened. Add bacon back to pan and mix meat and vegetables together.
4. Add tomato paste, spices, stock and peas and bring to a simmer. Simmer for 5-10 minutes until meat is cooked through.
5. Add cornstarch mix, cooking and stirring until mixture thickens.
6. Stir in the cream and heat through. Remove bay leaves.
7. Serve over carb of choice.

For complete meal as pictured using sausage and pasta:

1. Brown sausages in a large skillet. Remove, allow to cool slightly, then slice into 1cm thick slices.
2. Fill a large stock pot with water. Bring to a boil. Add pasta, reduce heat to medium-high and cook 12-15 minutes until pasta is tender. 
3. Proceed with steps 1-4 above.
4. While sauce is simmering in step 4, check pasta for doneness. Drain, toss with 1 tsp oil, then leave in pan, with tightly fitted lid until sauce is complete.
5. Proceed with step 5 & 6 above.
6. Serve Jegergryte over pasta.