Riistaraguu
recipe

A delicious venison stew full of flavor and warmth, perfect for cold evenings. Preparation time is about 2 hours, and it serves 4-6.
Ingredients:
- 500 g venison (e.g., elk or deer)
- 2 tbsp oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 2-3 carrots, sliced
- 1 celery stalk, chopped
- 200 g mushrooms, sliced
- 100 ml red wine
- 100 ml beef broth
- 400 g crushed tomatoes
- 2-3 bay leaves
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions:
1. Heat oil in a large pot. Brown the venison on all sides and then transfer to a plate.
2. Add onion, garlic, carrots, and celery to the pot. Sauté the vegetables for about 5-7 minutes.
3. Add the mushrooms and continue to sauté for a few more minutes.
4. Pour the red wine into the pot and let it simmer for about 5 minutes to evaporate the alcohol.
5. Return the venison to the pot along with the beef broth, crushed tomatoes, bay leaves, and rosemary.
6. Season with salt and pepper. Bring to a boil, then reduce heat and let simmer, covered, for about 1.5 hours until the meat is tender.
7. Serve the riistaraguu with mashed potatoes or fresh bread.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 30 g
- Carbohydrates: 20 g
- Fat: 15 g
- Fiber: 4 g

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