Wild Winter Stew
Lapskaus is a Norwegian stew usually made with meat and potatoes.
You can use leftovers or fresh products.
Here I have added chickpeas instead of potatoes and pumpkin along with the traditional carrots just for a variation.
Star anise and chocolate adds comforting layers of taste similar to a chili con carne.
A little bit of this and a little bit of that is the secret to this delicious wild winter stew.
This recipe serves 4.
* 600 g Venison
* 2 tablespoons butter or oil, for the pan
* 4 Carrots, peeled and cut into wheels
* 400 g Pumpkin, peeled, pitted and cubed
* 1 red Onion, chopped
* 1 big clove of Garlic, crushed
* 400 g precooked Chickpeas
* 1 Star anise
* 100 g dark Chocolate, in pieces
* 2 Bay leaves
* 400 – 500 ml Water
* 100 ml White wine
* 1 cube vegetable Broth
* Salt, to taste
* Black pepper, to taste
* 2 handfuls fresh Parsley, for garnish
HOW TO MAKE THIS DISH
Cut the meat into 2cm x 2 cm sized cubes, trim of excess fat.
Have butter in a hot pan.
When the butter stops bubbling add the cubes of meat.
Sear the meat in two or three batches.
If it`s too much meat in the pan at the same time the meat will cook and not fry, like you want it to.
When the meat cubes hits the hot pan, do not move them for a minute or two.
Shake the pan to see when it releases.
Then turn them so they get seared on all sides.
If the pan starts smelling “burned” add a little more butter.
Have the seared meat over in a stew pot on middle heat.
Add one cup of water to the hot frying pan.
Swirl the pan around a few times and pour the fond into the stew pot as well.
Add all ingredients, except for pumpkin, salt and pepper.
After 20 minutes, take out the star anise and add salt and pepper a little at a time till you reach a salt level you like.
Set the pot to simmer on low temperature for another 30 minutes.
After these 30 minutes, add the pumpkin cubes and simmer until they are soft and slightly falling apart.
Divide the stew into bowls and sprinkle a little chopped parsley over it.
Serve with thin crisp bread, Flatbread, or toasted rye bread.
This thin, crisp bread was eaten to almost all meals by the vikings.
It was stocked in staples and because it contained no water, it could be stored for a very long period of time. Till this day, it`s enjoyed as a side to stews, soups, hering and more.