📝 About This Recipe
This quintessential Scandinavian dish captures the essence of the Swedish wilderness, featuring the lean, velvet-textured loin of venison. The earthy sweetness of slow-simmered parsnips provides a luxurious bed for the game meat, while a tart lingonberry-infused red wine reduction cuts through the richness. It is a sophisticated celebration of 'Allemansrätten' (the right to roam), bringing the deep, rustic flavors of the boreal forest directly to your dinner table.
🥗 Ingredients
The Venison
- 800 grams Venison Fillet (Hjortfilé) (trimmed of silver skin and at room temperature)
- 3 tablespoons Unsalted Butter (for basting)
- 4 sprigs Fresh Thyme
- 2 cloves Garlic (crushed)
- 5 pieces Juniper Berries (crushed into a fine powder)
- to taste Sea Salt and Black Pepper
Parsnip Purée
- 600 grams Parsnips (peeled and chopped into 2cm chunks)
- 150 ml Heavy Cream
- 50 grams Unsalted Butter (chilled and cubed)
- 100 ml Whole Milk (for boiling)
Lingonberry Red Wine Sauce
- 1 piece Shallot (finely minced)
- 200 ml Red Wine (preferably a dry variety like Syrah)
- 300 ml Game Stock or Beef Fond (high quality)
- 2 tablespoons Lingonberry Jam (or preserved lingonberries)
- 1 teaspoon Balsamic Vinegar
For Garnish
- 1 handful Fresh Lingonberries (optional)
- 100 grams Chanterelle Mushrooms (sautéed in butter)
👨🍳 Instructions
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1
Remove the venison from the refrigerator at least 45 minutes before cooking to ensure it reaches room temperature for even roasting.
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2
In a medium saucepan, combine the chopped parsnips with the milk and enough water to just cover them. Simmer over medium heat for 15-20 minutes until very soft.
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3
While parsnips cook, start the sauce. Sauté the minced shallots in a small saucepan with a touch of butter until translucent. Pour in the red wine and balsamic vinegar, reducing the liquid by half.
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4
Add the game stock to the wine reduction and continue to simmer until the sauce coats the back of a spoon. Stir in the lingonberry jam and strain through a fine-mesh sieve for a silky finish. Keep warm.
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5
Drain the cooked parsnips and place them in a high-speed blender. Add the heavy cream and cold butter cubes. Blend until completely smooth and aerated. Season with salt and keep warm in a bain-marie.
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6
Preheat your oven to 120°C (250°F). Pat the venison dry with paper towels. Season generously with salt, pepper, and the crushed juniper berries.
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7
Heat a heavy-based cast iron skillet over high heat with a splash of oil. Once smoking slightly, sear the venison for 1-2 minutes on all sides until a deep brown crust forms.
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8
Lower the heat slightly, add the 3 tablespoons of butter, garlic, and thyme sprigs to the pan. Baste the meat with the foaming butter for 1 minute.
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9
Transfer the skillet (or move meat to a tray) into the oven. Roast until the internal temperature reaches 52°C (125°F) for medium-rare. This usually takes 10-15 minutes depending on thickness.
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10
CRITICAL STEP: Remove the venison from the oven and transfer to a warm plate. Tent loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute.
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11
While the meat rests, quickly sauté the chanterelles in the same pan used for the meat to soak up the remaining flavors.
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12
To serve, place a large spoonful of parsnip purée on each plate and swipe it with the back of the spoon. Slice the venison into thick medallions.
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13
Arrange 3-4 slices of venison over the purée, drizzle generously with the lingonberry jus, and scatter the sautéed chanterelles and fresh lingonberries on top.
💡 Chef's Tips
Always use a meat thermometer; venison is very lean and becomes tough if overcooked beyond medium-rare. For an even smoother purée, pass the blended parsnips through a fine 'chinois' or sieve. If lingonberry jam is unavailable, cranberry sauce is a suitable substitute, though slightly sweeter. Don't skip the juniper berries; they provide the characteristic 'forest' aroma that defines Scandinavian game dishes. Ensure the butter for the purée is cold when added; this creates a better emulsion for a glossy finish.
🍽️ Serving Suggestions
Pair with a full-bodied red wine like a Northern Rhône Syrah or a bold Cabernet Sauvignon. Serve with a side of honey-glazed roasted carrots or Brussels sprouts with bacon. A glass of chilled Swedish craft cider (dry) offers a refreshing contrast to the rich meat. For an authentic touch, serve with 'Pressgurka' (Swedish pickled cucumbers) to add acidity and crunch.