Elk stew with coarse mashed almond potatoes

A good stew is always a safe choice when you’re having guests. Here is a recipe for a very flavorful elk stew from Fumo in Midtre Gauldal, created by head chef Martin Trana Flak at Scandic Nidelven in Trondheim.

Approach

1
Start by making the mashed potatoes: bring the potatoes to a boil and cook until tender. Drain off the water and steam the potatoes dry in the pot over the heat. Mash the potatoes well with a spoon and add cream and butter. Stir until you get a smooth consistency. Season with salt and pepper. Roughly chop chives, chervil, parsley, or other green herbs from Frosta that you like. Mix them in just before serving so the herbs stay green and fresh. Top with delicious ramsons butter from Midtre Gauldal just before serving.
2

Then we can start on the elk stew: chop onion, mushrooms, carrots, and bacon. Sauté everything in a pan until it has a nice glossy finish. Add a little butter at the end.
3

While the vegetables and bacon are gently simmering on the stove, cut the elk into 2×2 cm cubes.

Quickly brown the meat in a hot pan with a little fat so it gets a nice seared crust, but without cooking it all the way through. Once browned, set it aside until the vegetables have become tender in the stock.
4

Add some thyme and the brown stock to the pot. Then thicken the stew with a little cornstarch mixed with water (a tip is not to add too much at once, as it can quickly become too thick).
5
When the stew has simmered a bit and thickened, add the elk and sour cream, stir well, adjust the seasoning, and serve hot with the mashed potatoes.