Swedish frozen-roast venison with funnel chanterelles and blueberries
A festive venison roast, slowly cooked at a low temperature and infused with brine. Served with butter-fried funnel chanterelles, a rich red wine sauce and creamy potato gratin with blue cheese.
◷ Over 60 minutees🍽 6 portioner servings✦ Medel
YOU WILL NEED
Ingredients
1 kg frozen venison roast
8 dl water for the brine
1 dl salt
2 tbsp sugar
400 g funnel chanterelles
2 tbsp butter
3 shallots
2 celery stalks
2 tsp tomato purée
3 tbsp concentrated veal stock
4 dl water for the sauce
3 dl red wine
1/2 tsp thyme
1 1/3 kg floury potatoes
2 dl milk
3 dl whipping cream
2 tbsp butter for the gratin
200 g blue cheese
Salt and pepper
Dried blueberries for garnish
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Preheat the oven to 75°C. Place the frozen venison roast in an ovenproof dish and cook on the lower shelf for about 6–12 hours, until the internal temperature reaches 65–70°C. Bring the water, salt and sugar for the brine to a boil. Leave to cool. Put the hot roast in the brine and leave in a cold place for about 4–5 hours. Make the sauce: chop the shallots and slice the celery. Soften them in butter. Stir in the tomato purée, water, stock and wine. Simmer for a few minutes, then strain. Reduce the sauce over low heat to about one third of its original volume. Season with thyme, salt and pepper. Make the gratin: preheat the oven to 200°C. Peel and thinly slice the potatoes. Heat the milk, cream and butter with about three quarters of the cheese. Add the potatoes and simmer for about 8 minutes. Transfer to a greased ovenproof dish, top with the remaining cheese and bake for about 30 minutes. Fry the funnel chanterelles in butter until their liquid has evaporated and they are golden. Remove the roast from the brine, pat dry and slice thinly. Serve the venison with potato gratin, warm sauce and funnel chanterelles. Garnish with dried blueberries if desired and serve with lingonberries.
A DELICIOUS FINISH
What should you serve with it?
🍷
Red wine
Structured, berry-rich red wine
Venison, funnel chanterelles and blueberries pair with an elegant wine featuring dark berries and balanced acidity.
🥂
ALCOHOL-FREE OPTION
Blueberry drink with lemon and a little rosemary.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
