| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 24g | 12g | 10g |
| sugars | fibre | protein | salt |
| 4g | 2g | 25g | 1.2g |
Why I Love Norwegian Viltgryte
Viltgryte, with its hearty blend of venison, creamy sauce, and aromatic herbs, instantly brings me back to the cozy kitchens of Norway where this dish originates. There’s something inherently comforting about this stew that goes beyond its robust flavors. Maybe it’s the sense of tradition or the connection to wild, untamed nature—both of which resonate deeply with me as a cook who values the fusion of health-conscious freshness and time-honored comfort.
The Heartwarming Essence of Viltgryte
My love for Viltgryte began during a winter trip to Norway, where I was utterly captivated by the local cuisine. The robust taste of venison combined with the creaminess of the sauce, accented by juniper berries and red wine, creates a deep, multi-layered flavor that is hard to resist. While venison is not a staple in my Californian kitchen, I appreciate the opportunity to work with game meats, which provide not only a distinctive taste but also a unique nutritional profile.
One of the most compelling aspects of this recipe is its versatility. While the traditional version calls for venison, you can easily substitute other wild game meats or even beef, making it accessible for everyone. Viltgryte is similar to other hearty stews like Hungarian Goulash or even a classic Beef Bourguignon. The common denominator? Slow-cooked meats that fall apart in your mouth, leaving behind a symphony of flavors.
A Dish for Every Occasion
Perfect for a family dinner or a gathering with friends, Viltgryte pairs wonderfully with mashed potatoes, roasted root vegetables, or even a crusty loaf of bread to soak up every last drop of the delicious broth. It’s a dish that invites you to linger at the table and enjoy moments of connection and laughter—much like how my family centers our meals around both flavor and togetherness.
Chef Andreas Viestad, a master of Norwegian cuisine and host of the TV show “New Scandinavian Cooking,” has been a significant inspiration for this adaptation. His approach to cooking with local and seasonal ingredients resonates with my West Coast sensibilities while encouraging me to embrace and experiment with the rich traditions of Scandinavian culinary arts.
At the end of the day, what makes Viltgryte so special is not just the ingredients but the memories and the conversations it fosters. This dish offers a unique way to experience a piece of Norwegian culture from the comfort of your own home. I hope you enjoy making it as much as I do!
What You’ll Need
- 2 lbs of venison (or other wild game meat), cubed
- 2 tablespoons of butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 cups of mushrooms, sliced
- 1 cup of heavy cream
- 2 cups of beef or game stock
- 1/2 cup of red wine
- 1 tablespoon of juniper berries, crushed
- 2 bay leaves
- 1 teaspoon of thyme
- Salt and pepper to taste
- 1 cup of sour cream
- 2 tablespoons of flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Method
Step One
Heat the butter in a large pot or Dutch oven over medium-high heat. Add the cubed venison (or other wild game meat) and brown on all sides. Remove the meat from the pot and set aside.
Step Two
In the same pot, add the finely chopped onion and cook until it becomes translucent. Add the minced garlic and sauté for another minute.
Step Three
Add the sliced carrots and mushrooms to the pot, and cook for about 5 minutes until they begin to soften.
Step Four
Return the browned meat to the pot. Pour in the beef or game stock, red wine, and heavy cream. Stir to combine.
Step Five
Add the crushed juniper berries, bay leaves, and thyme to the pot. Season with salt and pepper to taste. Give everything a good stir.
Step Six
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 1/2 to 2 hours, or until the meat is tender.
Step Seven
If you prefer a thicker stew, you can whisk the flour into the sour cream and then stir it into the pot. Let it cook for an additional 10-15 minutes to thicken.
Step Eight
Remove the bay leaves before serving. Garnish with fresh chopped parsley. Serve hot, preferably with potatoes or a rustic bread.
