Mattias gives this dish a Scandinavian twist using reindeer and Baltic Night Stout.

Ingredients:

2 pounds elk, moose, or beef sirloin roast, well-trimmed (or if preferred, substitute lean ground beef)*

2 tablespoons olive oil

Salt

2 tablespoons butter

1 cup diced yellow onion

1/3 cup minced shallot

½ pound sliced cremini mushrooms, or a mixture of cremini and morel mushrooms

12 ounces Baltic Night

1 ½ cups beef broth (may be made from low-salt bouillon or beef base)

1 pint sour cream, lightly warmed

Freshly ground black pepper

1 pound egg noodles or pasta, cooked al dente

1. Cut meat across grain into thin slices about 1 inch long (skip this step if using ground beef). In large skillet, heat olive oil over medium-high heat. Add meat and salt to taste; sauté just until browned. Remove meat and reserve juices in skillet.

2. Add butter to juices in skillet and cook over medium-high heat until bubbly; add onion and shallot and sauté until translucent, about 3 minutes. Add mushrooms and sauté 2 minutes. Add meat and collected juices on platter back to skillet.

3. Meanwhile heat beer in bowl in microwave or in small saucepan on stove until steaming. Add beef broth, stirring until dissolved. Add broth to meat mixture. Bring to a simmer, lower heat, and simmer loosely covered or uncovered for 30 minutes. Add warmed sour cream and gently stir until mixed. Simmer, covered, over low heat 8 to 10 minutes. Season with salt and pepper to taste. Serve over cooked pasta.

Makes 6 servings.

*Here’s a useful list of game suppliers in the UK.

Recipe adapted from “The Best of American Beer and Food: Pairing & Cooking with Craft Beer” by Lucy Saunders. Boulder, CO: Brewers Publications, 2007. Reproduced by kind permission of the publisher.

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