Moose Stew over Mash with Crispy Kale and Lingenberries

400 Grams shaved Moose meat

1 tablespoon veg oil

2 tablespoons butter

2 tablespoons flour

1 clove garlic

1 teaspoon soy sauce

1 teaspoon Worcestershire

2 dl red wine

 4-5 dl beef broth

10 pearl onions

sprigs of thyme

4 juniper berries

2 bay leaves

splash of heavy cream

Crispy Kale Recipe

Mashed Potatoes

Lingenberries (frozen thawed)

Add oil to a heavy bottom pan. Brown the meat in batches seasoning with a bit of salt and black pepper. Remove the meat and brown the mushrooms in a teaspoon of butter. Remove the mushrooms and add the rest of the butter and flour. Toast the flour until nutty and fragrant stirring constantly. Add finely chopped garlic and stir for 30 seconds. Whisk in the red wine and reduce by half. Add the beef stock, soy sauce and Worcestershire, scraping the bottom of the pan to deglaze. Add the meat back into the pan along with the aromatics and cook on low for one hour checking regularly to prevent sticking or drying up. 

Before serving add the mushrooms and a splash of heavy cream. Serve over mashed potatoes topped with crispy kale and lingonberries.