Finnbiff (Nordic Reindeer Stew with Mushrooms)

• 2 medium Yellow onion
• 40 g Unsalted butter
• 700 g Venison stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 300 g Cremini mushrooms
• 6 sprigs Fresh thyme
• 600 ml Beef stock
• 200 ml Double cream
• 900 g New potatoes
• 120 g Lingonberry

1. Halve and thinly slice the onion. Wipe and thickly slice the mushrooms, and strip the thyme leaves from the sprigs (keep a few small tips for serving if you like).
2. Melt the butter in a Dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
3. Increase the heat to medium-high and add the venison, spreading it out so it makes good contact with the pan. Season with the remaining salt and the pepper, then cook for 4 to 6 minutes, turning, until the meat is lightly browned in places.
4. Stir in the mushrooms and thyme leaves and cook for 5 minutes until the mushrooms start to soften and give up their liquid. Pour in the beef stock, scraping up any browned bits from the base of the pot.
5. Bring to a gentle simmer, then reduce the heat to low and cover. Cook for 45 to 55 minutes, stirring occasionally, until the venison is tender and the sauce has a light body.
6. Meanwhile, put the new potatoes in a large pot, cover with cold water, and bring to the boil. Simmer for 15 to 20 minutes until a knife slides in easily, then drain and keep warm.
7. Stir the double cream into the stew and warm gently for 3 to 5 minutes; do not let it boil. Taste and adjust seasoning with a little more salt and pepper if needed.
8. Serve the finnbiff with the boiled potatoes and a spoonful of lingonberry on the side. Scatter over any reserved thyme tips just before serving.

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