Hirvipata
recipe

A hearty and rich dish that brings the ambiance of a forest trip into your kitchen. Perfect for cold evenings, it provides comfort for the whole family.
Preparation Time: 2 hours
Serving Size: 6-8 servings

Ingredients:

- 1 kg venison roast, cubed
- 1 liter onions, carrots, parsnips, and celery, diced
- 8 juniper berries
- 2 bay leaves
- 1/2 dl balsamic vinegar
- 1 liter water
- Salt and pepper to taste
- 2 tablespoons oil for frying

Instructions:

1. Cut the venison roast into cubes.
2. Heat the oil in a large pot and brown the venison cubes for a few minutes.
3. Add the diced onions, carrots, parsnips, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.
4. Add the juniper berries, bay leaves, balsamic vinegar, and water. Mix well.
5. Season with salt and pepper.
6. Allow the pot to simmer on low heat for about 1.5 hours until the meat is tender.
7. Serve warm, for example, with mashed potatoes or fresh bread.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 40 g
- Carbohydrates: 15 g
- Fat: 15 g
- Fiber: 4 g

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