📝 About This Recipe
This classic Scandinavian 'Rådjurssadel' represents the pinnacle of Nordic wild game dining, offering a lean, tender, and subtly sweet meat that is far more delicate than standard venison. Roasted on the bone to preserve its succulence, the loin is basted in nutty brown butter and served with a rich, velvety sauce infused with hand-picked juniper berries and local gin. It is a celebratory dish that captures the essence of the Swedish autumn forest, balancing the earthy depth of wild mushrooms with the bright tartness of lingonberries.
🥗 Ingredients
The Roe Deer
- 1.5-2 kg Saddle of Roe Deer (trimmed of silver skin, at room temperature)
- 50 grams Unsalted Butter (for searing and basting)
- 4-5 sprigs Fresh Thyme
- 2 cloves Garlic (crushed)
- to taste Sea Salt and Black Pepper (freshly cracked)
Juniper & Game Sauce
- 400 ml Game Stock (high quality or homemade)
- 200 ml Heavy Cream (vispgrädde)
- 8-10 pieces Juniper Berries (crushed)
- 1 tablespoon Blackcurrant Jelly (or 'gelé')
- 2 tablespoons Dry Gin (optional, for botanical depth)
- 1 teaspoon Soy Sauce (for umami and color)
The Forest Garnish
- 300 grams Fresh Chanterelles (cleaned and torn if large)
- 1 piece Shallot (finely minced)
- 100 grams Fresh Lingonberries (or jarred 'rårörda lingon')
👨🍳 Instructions
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1
Preheat your oven to 125°C (250°F). Low and slow is the secret to keeping this lean game meat incredibly juicy.
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2
Pat the saddle dry with paper towels. Season aggressively with sea salt and freshly cracked black pepper on all sides, ensuring the seasoning gets into the crevices.
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3
Heat a large roasting pan or heavy skillet over medium-high heat with a splash of oil. Sear the saddle on all sides until a deep golden-brown crust forms, about 2-3 minutes per side.
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4
Add the butter, thyme sprigs, and crushed garlic to the pan. Once the butter foams, spoon it repeatedly over the meat for 2 minutes to infuse it with aromatics.
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5
Insert a meat thermometer into the thickest part of the loin, making sure it doesn't touch the bone. Place the saddle in the oven.
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6
Roast until the internal temperature reaches 52°C (125°F) for medium-rare. This usually takes 30-45 minutes depending on the size of the saddle.
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7
Remove the meat from the oven, transfer to a cutting board, and tent loosely with foil. Let it rest for at least 15-20 minutes; this allows the juices to redistribute so they don't run out when carving.
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8
While the meat rests, prepare the sauce. Deglaze the roasting pan (or use a fresh saucepan) with the gin and game stock, scraping up any browned bits (fond).
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9
Add the crushed juniper berries and simmer until the liquid is reduced by half.
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10
Whisk in the heavy cream, blackcurrant jelly, and soy sauce. Simmer until the sauce thickens enough to coat the back of a spoon. Strain through a fine-mesh sieve and keep warm.
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11
In a separate skillet, sauté the chanterelles in butter until their moisture has evaporated and they turn golden. Add the minced shallot in the last 2 minutes and season with salt.
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12
To serve, carve the two loins away from the backbone using a sharp knife, following the curve of the bone. Slice the loins into 1cm thick medallions.
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13
Arrange the medallions back against the bone for a stunning presentation, or plate individually. Garnish with the sautéed chanterelles and fresh lingonberries.
💡 Chef's Tips
Always bring the meat to room temperature for 1 hour before cooking to ensure even heat penetration. Never skip the resting period; game meat is very lean and will become dry and tough if sliced too early. If you don't have game stock, use a high-quality beef stock and simmer it with a few dried mushrooms to mimic the forest flavor. Be careful not to overcook roe deer; it is best served pink (medium-rare) as it can develop a metallic 'livery' taste if well-done. Use a very sharp flexible boning knife to remove the loins from the saddle to minimize meat wastage.
🍽️ Serving Suggestions
Serve with classic Swedish potato gratin (potatisgratäng) infused with plenty of garlic and Västerbottensost cheese. A side of honey-glazed roasted root vegetables (carrots, parsnips, and celeriac) adds a lovely sweetness. Pair with a full-bodied Red Wine such as a Northern Rhône Syrah or a bold Barolo to complement the gamey notes. Include a spoonful of 'rårörda lingon' (lingonberries stirred with sugar) to provide a necessary acidic counterpoint to the rich cream sauce.