Say no to Haaland! Nammenam with White boys
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Use the discount code NAMMENAM to get a 30% discount at Adam's food box! https://www.adamsmatkasse.no/ In Nammenam, we invite people we admire out into Norwegian nature to create culinary taste experiences. There is only one small catch: We take the food 100% seriously, but we give our guests the best. In this episode we make venison stew with Torjus Tveiten, Johannes Fürst, Jørgen Evensen and Eirik Hvattum Bjørnstad from Hvite gutter! Follow Loff on Instagram and TikTok for more Nammenam ❤ A big thank you to Adams Matkasse who sponsors this episode. You guys are the best! You need this for 2 pers. Potatoes - 350g Yellow onion - 1 pc Carrots - 2 pc Mushrooms - 100g Wild deer skin - 250g Celery tot - approx. 200g Dried porcini mushrooms - approx. 100g Juniper berries - approx. 8 pcs Fresh thyme - 1 handful Dairy butter - approx. 200g Røros sour cream - 2.5 dl Water - 2 dl goat's cheese - approx. 5 cheese grater slices Cranberry jam - As much as you want Leaf parsley - About as much as you want 1. Coarsely chop the onion, cut the carrots into cubes and the mushrooms into slices. Heat a large pan to high heat and add a little oil. Brown the wild deer shank for 2–3 minutes. Fry the meat in several batches, so that it is fried and not boiled. Transfer the meat to a plate when it is well cooked. 2. Put in more oil and fry the mushrooms until they are properly browned, together with salt and pepper. As with the meat - also fry the mushrooms in several batches so that you don't get cooked mushrooms, and put them in the pot together with the meat. Fry the onion, carrots, celery root and dried porcini mushrooms, together with crushed juniper berries, for 2–3 minutes. Stir in 2 dl of water. Bring to a boil, and put the meat and mushrooms in the pan, add finely chopped thyme, and cook it all over a medium heat for 2-3 minutes. Stir in the Røros sour cream and heat it all up gently. Season the stew with salt, pepper and slices of goat's cheese. Feel free to also use lemon to balance the taste. Stir in a large dollop of dairy butter just before serving. Nammenam crew: Producers: Mikkel Graham Guttormsen and Christoffer Wæraas Director: Christoffer Wæraas Screenplay: Fredrik Kvaløy and Christoffer Wæraas Photo: Peder Graham Guttormsen and Magnus Borka Kloster-Jensen Drone: Mads Sæther Juul Clips: Brother Felix Løland and Magnus Borka Kloster-Jensen Graphics and vignette: Magnus Borka Kloster-Jensen Concept: Lucky View / Loff and Fredrik Kvaløy After an idea by: Fredrik Kvaløy Extra thanks to: Skarpekniver.com Chapters: 00:00 Cooking 04:38 Main course – venison stew with deer shavings, Røros cream and brown cheese 06 :57 Appetizer – Comté and Gruyére 11:27 Stroll 14:01 Visit to Bjertnæs and Hoel 15:06 Nammenam #loff #norge #mat #norsknatur
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