Creamy Juniper Game Stew with Chanterelles

Why You’ll Love This Recipe

• Classic Nordic flavors: juniper, thyme, and chanterelles in a silky, creamy sauce.
• Comforting and elegant: perfect for a cozy weekend or a special dinner.
• Flexible with game: moose, venison, or boar all shine in this stew.
• Make-ahead friendly: tastes even better the next day.

Grocery List

• Produce: Yellow onion, garlic, carrots, parsnip, celeriac, chanterelles, fresh thyme, bay leaves, potatoes, parsley (optional garnish)
• Dairy: Heavy cream, unsalted butter, whole milk
• Pantry: Game or beef, juniper berries, tomato paste, dry red wine, beef/game stock, rapeseed/canola oil, kosher salt, black pepper, redcurrant jelly or lingonberry jam, lingonberry preserves

Full Ingredients

For the Game Stew

• 1 kg boneless game meat (moose, venison, or wild boar), cut into 2.5 cm cubes
• 1 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, divided
• 1 tbsp juniper berries, lightly crushed (about 12–15 berries)
• 2 tbsp rapeseed/canola oil
• 1 large yellow onion (about 200 g), finely chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 250 ml dry red wine
• 750 ml low-sodium beef or game stock
• 4 sprigs fresh thyme (or 1 tsp dried)
• 2 bay leaves
• 2 medium carrots (about 200 g), peeled and cut into 1.5 cm chunks
• 1 medium parsnip (about 150 g), peeled and cut into 1.5 cm chunks
• 200 g celeriac, peeled and cut into 1.5 cm chunks
• 1 tbsp redcurrant jelly or lingonberry jam (optional, for balance)
• 200 ml heavy cream (35–40% fat)

For the Chanterelles

• 200 g chanterelles, trimmed and brushed clean
• 1 tbsp unsalted butter
• Pinch of kosher salt and black pepper

For the Buttery Mash

• 1.2 kg floury potatoes (Yukon Gold or King Edward), peeled and quartered
• 80 g unsalted butter, cubed
• 150 ml whole milk, warmed
• 75 ml heavy cream, warmed
• 1 tsp kosher salt (or to taste)
• 1/4 tsp ground white pepper (or black pepper)

To Serve

• 150–200 g lingonberry preserves or sugared lingonberries
• Fresh thyme leaves or chopped parsley (optional)

Step-by-Step Instructions

Step 1: Prep and season the game

Pat the game meat dry with paper towels. In a bowl, toss the cubes with 1 tsp kosher salt, 1/2 tsp black pepper, and the lightly crushed juniper berries. Let sit at room temperature for 10 minutes while you chop the vegetables. This quick pre-season helps the meat brown and draws the juniper flavor into the surface.

Step 2: Brown the meat

Heat a heavy Dutch oven (24–26 cm) over medium-high heat. Add the oil. Sear the meat in 2–3 batches, leaving space between pieces, about 2–3 minutes per side, until well browned. Transfer browned meat to a plate. Avoid overcrowding to prevent steaming; proper browning builds the stew’s deep flavor.

Step 3: Build the base and start the braise

Lower heat to medium. Add onion to the pot and cook 4–5 minutes, stirring and scraping up browned bits. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute to caramelize.

Pour in the red wine and simmer 2–3 minutes, scraping the bottom clean. Return the meat and juices to the pot. Add stock, thyme, and bay leaves. Bring to a simmer, then cover and cook at a gentle simmer for 60 minutes, stirring occasionally. Alternatively, cover and transfer to a 160°C (325°F) oven for 90 minutes.

Step 4: Start the mash while the stew simmers

Place potatoes in a large pot, cover with cold water by 2–3 cm, add 1 tsp salt, and bring to a boil. Reduce to a gentle boil and cook 20–25 minutes until very tender. Drain well, return to the hot pot for 1 minute to steam off excess moisture, then mash. Beat in butter, warm milk, and cream until smooth and fluffy. Season with white pepper and additional salt to taste. Keep warm over very low heat or in a covered bowl.

Step 5: Add the root vegetables

After the stew has simmered for 60 minutes, stir in the carrots, parsnip, and celeriac. Continue simmering, uncovered, for 25–30 minutes until the vegetables are tender and the liquid has reduced slightly. If using, stir in the redcurrant jelly or lingonberry jam to gently brighten the sauce.

Step 6: Sauté chanterelles and finish with cream

While the root veg finish, heat a dry skillet over medium-high heat. Add the chanterelles and cook 3–4 minutes to release moisture. Add 1 tbsp butter and a pinch of salt and pepper; cook 2–3 minutes more until golden at the edges.

Fold the chanterelles into the stew. Pour in the heavy cream and simmer gently for 5–10 minutes, stirring, until the sauce is silky and lightly coats a spoon. Taste and season with more salt and pepper as needed. Remove thyme stems and bay leaves.

Step 7: Serve

Spoon a generous bed of buttery mash into warm shallow bowls. Ladle the creamy game stew over the top, ensuring each portion gets some chanterelles and root veg. Add a spoonful of lingonberries on the side. Garnish with fresh thyme leaves or parsley if you like, and serve immediately.

Pro Tips

• Crush juniper berries lightly so they perfume the stew without overpowering it; whole berries can be intense if bitten.
• Dry-sauté chanterelles first to drive off moisture, then add butter—this keeps them meaty and golden, not soggy.
• Keep the braise at a gentle simmer, not a boil, to prevent the lean game from tightening and turning tough.
• For extra depth, add a teaspoon of soy sauce or a splash of Worcestershire with the cream.
• Stew improves overnight. If making ahead, add the cream when reheating so the sauce stays glossy.

Variations

• Smoky bacon: Render 100 g diced smoked bacon first, then brown the meat in the fat and proceed.
• No wine: Replace wine with 200 ml extra stock plus 2 tbsp apple cider vinegar for brightness.
• Mushroom swap: Use mixed wild mushrooms (porcini, oyster) if chanterelles are out of season.

Storage & Make-Ahead

Refrigerate stew (without cream and mushrooms if possible) up to 4 days or freeze up to 3 months. Reheat gently until hot, then add sautéed mushrooms and cream and simmer 5 minutes to finish. Mashed potatoes keep 2 days refrigerated; reheat with a splash of milk, stirring until smooth. Lingonberries keep well refrigerated for weeks.

Nutrition (per serving)

Approximate: 790 kcal; 44 g protein; 46 g fat; 48 g carbohydrates; 4 g fiber; 850 mg sodium. Values will vary with meat choice and exact ingredients.