Koskenlaskijan Hirvipata
recipe

A delicious winter stew featuring tender venison, hearty vegetables, and smoky cheese. Perfect for family dinners.
Preparation Time: 2 hours
Serving Size: 6-8 servings
Ingredients:
- 2 dl heavy cream
- Pink peppercorns
- 3 carrots
- 2 onions
- 1 packet of bacon
- 1 can of tomato paste
- A piece of swede (rutabaga)
- 1 packet of Koskenlaskija smoked reindeer cheese
- About 1 kg venison roast
- 1 bottle of pilsner beer
- A piece of parsnip
- Salt
- Juniper berries
- Allspice
Instructions:
1. Cut the venison and bacon into pieces.
2. Sear the meats in a pan until they are nicely browned.
3. Transfer the seared meats to a baking dish.
4. Chop the carrots, onions, swede, and parsnip. Add the vegetables to the dish.
5. Season with salt, pink peppercorns, juniper berries, and allspice.
6. Stir in the tomato paste and heavy cream.
7. Heat the pilsner in a saucepan and pour it into the baking dish as well.
8. Crumble the Koskenlaskija cheese on top.
9. Cover the dish with foil and bake in the oven at 175°C (350°F) for about 1.5 hours.
10. Remove the foil and bake for an additional 15-20 minutes until the top is beautifully golden brown.
Nutritional Information per serving:
- Energy: 520 kcal
- Protein: 45 g
- Carbohydrates: 15 g
- Fat: 30 g

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