Culinary Classics from Trøndelag: World’s Best Venison Casserole

Viltgryte fra Trøndelag


4.4 lbs. (2 kg) venison (alternative bird meat)

0.2 pounds (75 g) salt pork without rind

4 tablespoons flour

2.1 cups (5 dl) meat broth

¼ teaspoon crushed juniper berries

0.4 cups (1 dl) lingonberry jam

1 onion





Cut the meat into small pieces and the salt pork into cubes. Prepare a mixture of flour, salt and pepper. Fry the pork in a pan or pot until it is light brown, and take it out of the pan. Leave the grease in the pan.

Turn the venison in the flour mixture and fry slightly brown in the pork grease. Add boiling meat broth. Add chopped onion, salt pork, crushed juniper berries and lingonberry jam. Let it simmer until the meat is soft and tender.

“The World’s Best Venison” is served with boiled almond potatoes or traditional flatbread.


Recipe: Norges Nasjonalretter by Arne Brimi and Ardis Kaspersen. Norsk Faktaforlag, 1999.

Photo: Donald Russell

Categories: Culinary Surprises, Recipes

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