Yes I suppose you could use other kinds of deer. And I suppose you can skip the very Norwegian ingredients as brown goat cheese (it needs to be the brown one because you need that caramel-y taste I don`t think you can get from the white goat cheese.)
It`s fairly easy: Fry meat, with onions and mushrooms. Add spices like salt, pepper and juniper berries (crushed). Make sauce of 4 decilitres water/500 grams meat (you need 200-300 grams meat per person), add a thickening based on 4 tablespoons flour and water/500 grams meat and add 5 slices goat cheese/500 grams meat. Cook for about 15 minutes. Just before serving add some sour cream. I prefer eating it with rice, ubt boiled potatoes is also common. We also use a jam out of something my dictionary give so many names but lingonberry or partridgeberry is two of them to add that little sour taste to the round taste of the sauce.
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Date: 2005-01-01 01:45 am (UTC)It`s fairly easy: Fry meat, with onions and mushrooms. Add spices like salt, pepper and juniper berries (crushed). Make sauce of 4 decilitres water/500 grams meat (you need 200-300 grams meat per person), add a thickening based on 4 tablespoons flour and water/500 grams meat and add 5 slices goat cheese/500 grams meat. Cook for about 15 minutes. Just before serving add some sour cream. I prefer eating it with rice, ubt boiled potatoes is also common. We also use a jam out of something my dictionary give so many names but lingonberry or partridgeberry is two of them to add that little sour taste to the round taste of the sauce.