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Venison Stew
Norway

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 tsp Gjetost cheese (Norwegian goat cheese)
Balsamic vinegar, sugar, salt and pepper to taste

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.

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