📝 About This Recipe
A centerpiece of Nordic autumn and winter dining, this Hirschstek celebrates the lean, earthy elegance of wild venison. Slow-roasted to a perfect medium-rare and served with a luxurious sauce enriched by tart red currant jelly and aromatic juniper berries, it captures the essence of the Scandinavian wilderness. This dish is a masterclass in balancing the robust flavors of game with the sweetness of forest fruits and the richness of heavy cream.
🥗 Ingredients
The Roast
- 1.5 kg Venison Roast (haunch or saddle, tied with kitchen twine)
- 3 tablespoons Unsalted Butter (for searing)
- 1 tablespoon Neutral Oil (such as canola or grapeseed)
- 2 teaspoons Sea Salt (to taste)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 4 sprigs Fresh Thyme
- 3 cloves Garlic (smashed)
Roasting Base
- 1 large Yellow Onion (roughly chopped)
- 1 large Carrot (sliced into rounds)
- 500 ml Game or Beef Stock (high quality)
The Nordic Cream Sauce
- 3 tablespoons Red Currant Jelly (plus extra for serving)
- 250 ml Heavy Cream (vispgrädde)
- 6-8 pieces Juniper Berries (lightly crushed)
- 1 tablespoon Sodium-reduced Soy Sauce (for depth of color and umami)
- 1 teaspoon Cornstarch (dissolved in a little water, if needed)
👨🍳 Instructions
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1
Remove the venison from the refrigerator at least 1 hour before cooking to bring it to room temperature, ensuring even roasting.
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2
Preheat your oven to 125°C (250°F). Low and slow is the secret to keeping lean game meat tender and juicy.
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3
Pat the roast completely dry with paper towels. Season generously on all sides with sea salt and freshly cracked black pepper.
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4
In a large oven-proof skillet or Dutch oven, heat the oil and 2 tablespoons of butter over medium-high heat until the butter foams.
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5
Sear the venison roast for 2-3 minutes per side until a deep brown crust forms. Add the remaining butter, garlic, and thyme sprigs in the last minute, basting the meat with the flavored fat.
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6
Remove the meat momentarily. Scatter the chopped onion and carrots into the bottom of the pan, then place the roast back on top of the vegetables.
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7
Pour the stock into the pan (around the meat, not over it) and insert a meat thermometer into the thickest part of the roast.
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8
Transfer to the oven and roast until the internal temperature reaches 54°C (130°F) for medium-rare. This typically takes 60-90 minutes depending on the thickness.
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9
Once the target temperature is reached, remove the roast from the pan, place it on a cutting board, and tent loosely with foil. Let it rest for at least 20 minutes.
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10
While the meat rests, strain the roasting liquids into a saucepan, discarding the solids. Skim off any excess surface fat.
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11
Bring the liquid to a simmer. Add the crushed juniper berries, red currant jelly, and soy sauce. Whisk until the jelly is fully melted.
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12
Stir in the heavy cream and let the sauce simmer gently for 5-10 minutes until it thickens slightly and coats the back of a spoon. Taste and adjust seasoning with salt or more jelly if desired.
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13
Remove the kitchen twine from the roast and carve the venison into 1cm thick slices against the grain.
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14
Arrange the slices on a warmed platter and drizzle a few spoonfuls of the sauce over the meat, serving the rest in a sauceboat on the side.
💡 Chef's Tips
Always use a meat thermometer; venison is very lean and can turn from succulent to tough if it exceeds 58°C (135°F). Crushing the juniper berries is essential to release their gin-like pine aroma into the sauce. If your sauce is too thin, whisk in a small amount of cornstarch slurry and simmer for another minute. Resting the meat is the most important step; it allows the juices to redistribute so they don't run out when you carve. If you cannot find venison, this recipe works beautifully with elk or even a high-quality beef tenderloin.
🍽️ Serving Suggestions
Serve with classic Swedish Hasselback potatoes or a creamy potato purée. Include a side of honey-glazed roasted root vegetables like parsnips and carrots. A spoonful of extra cold red currant jelly or lingonberry jam on the plate provides a bright contrast. Pair with a bold, earthy red wine such as a Northern Rhône Syrah or a mature Rioja. Sautéed wild chanterelle mushrooms make an excellent forest-themed garnish.