📝 About This Recipe
This dish is a tribute to the rugged landscapes of Scandinavia, celebrating the deep, earthy flavors of the boreal forest. Lean venison loin is cured in a blend of salt, sugar, and crushed juniper berries to achieve a silky, melt-in-the-mouth texture, then kissed by a cast-iron sear. Finished with a vibrant, tart lingonberry reduction, this recipe balances the intensity of the wild game with the bright acidity and herbal notes characteristic of modern New Nordic fine dining.
🥗 Ingredients
The Venison and Cure
- 500 grams Venison Loin (silver skin removed, trimmed into a neat cylinder)
- 100 grams Kosher Salt
- 50 grams Granulated Sugar
- 1 tablespoon Juniper Berries (toasted and lightly crushed)
- 1 teaspoon Black Peppercorns (cracked)
Lingonberry Reduction
- 150 grams Frozen or Fresh Lingonberries (cranberries can be substituted if unavailable)
- 1 piece Shallot (finely minced)
- 200 ml Game Stock or Beef Bone Broth (high quality, unsalted)
- 30 grams Unsalted Butter (cold, cubed)
- 2 sprigs Thyme (fresh)
Juniper Oil and Garnish
- 100 ml Neutral Oil (grapeseed or canola)
- 2 tablespoons Dried Juniper Berries (for infusing)
- 1 large Fresh Parsnip (pureed with a touch of cream)
- 1 handful Micro-greens or Wood Sorrel (for plating)
👨🍳 Instructions
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1
Prepare the cure by mixing the kosher salt, sugar, crushed juniper berries, and cracked peppercorns in a small bowl until fully combined.
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2
Coat the venison loin evenly with the cure mixture, pressing it into the meat. Wrap tightly in plastic wrap and refrigerate for 12 to 18 hours. This draws out moisture and seasons the meat deeply.
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3
While the meat cures, make the juniper oil. Heat the neutral oil and 2 tablespoons of juniper berries in a small saucepan over low heat until it reaches 60°C (140°F). Remove from heat and let steep for 2 hours, then strain through a coffee filter.
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4
After curing, remove the venison from the plastic wrap and rinse thoroughly under cold water to remove all salt. Pat extremely dry with paper towels. Let it sit at room temperature for 20 minutes before cooking.
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5
For the reduction, sauté the minced shallots in a small knob of butter until translucent. Add the lingonberries and cook until they begin to burst.
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6
Pour in the game stock and add the thyme sprigs. Bring to a simmer and reduce the liquid by two-thirds until it reaches a syrupy consistency.
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7
Strain the reduction through a fine-mesh sieve, pressing on the solids to extract all the juice. Discard the solids and return the liquid to a clean pan over low heat.
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8
Whisk the cold, cubed butter into the reduction one piece at a time to create a glossy, emulsified sauce. Season with a pinch of salt if needed and keep warm (do not boil).
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9
Heat a heavy cast-iron skillet over high heat with a tablespoon of oil. Once smoking, sear the venison loin for only 1-2 minutes per side. The goal is a dark crust while keeping the center rare and tender.
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10
Remove the venison from the pan and let it rest on a warm plate for at least 8-10 minutes. This is crucial for the juices to redistribute.
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11
To plate, place a generous spoonful of smooth parsnip puree on the side of each plate. Slice the venison into thick medallions (about 2cm thick).
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12
Arrange the venison slices next to the puree. Spoon the lingonberry reduction over the meat and finish with a few drops of the bright juniper oil and a sprig of wood sorrel.
💡 Chef's Tips
Ensure the venison is bone-dry before searing; moisture is the enemy of a good crust. Do not over-cure the meat; exceeding 24 hours will result in a texture that is too firm and salty. When whisking butter into the sauce, ensure the butter is fridge-cold to create a stable emulsion. If you cannot find lingonberries, use unsweetened cranberry juice and fresh cranberries for a similar profile. Always slice the venison against the grain to ensure maximum tenderness.
🍽️ Serving Suggestions
Pair with a robust, earthy Pinot Noir or a classic Swedish Akvavit. Serve alongside roasted root vegetables like salt-baked beets or glazed carrots. A side of crispy kale or foraged mushrooms adds a wonderful textural contrast. For a true Nordic experience, serve with a small side of toasted rye bread and cultured butter.