Viltskav is a very popular recipe in Scandinavian countries. Originally from Sweden, this recipe is similar to Renskav in that it is also a meat dish with mushrooms. The Viltskav is a great opportunity to enhance the deer meat which is very fragrant and pleasant on the palate.
INGREDIENTS: 4 PERS.
240 g red deer meat
200 g chanterelles
20 g butter
2 tbsp. cornstarch
20 cl of milk
15 cl of liquid cream
1 C. 1/2 teaspoon dried thyme
Cut the deer meat into pieces. Melt 10g butter in a frying pan and brown the meat until golden brown. Add salt and pepper. Reserve the meat on a plate.
Wash the chanterelles and dry them. Peel the onion and finely chop it. Melt the remaining butter in the pan and sauté the onion. Add the mushrooms and brown for 10 min.
Cut an onion
In a bowl, mix the milk with the cornstarch. Add this mixture to the pan along with the liquid cream and thyme. Simmer for ten minutes. Add salt and pepper.
Add the meat and continue cooking for about 20 minutes depending on the size of your pieces. Check the doneness of the meat and remove the pan from the heat. Enjoy without delay.
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