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Venison Steak Recipe
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2-pounds venison fillet
1/4-teaspoon ground cloves
1-tablespoon all-purpose flour
1-cup game or beef stock
1/2-cup sour cream
1/4-cup red current preserves
1 tablespoon chopped parsley
1-1/2 tablespoons unsalted butter
1/2-tablespoon olive oil
1 tablespoon Aquavit
Lingonberry (tyttebær) preserves
or whole-berry cranberry sauce)
Ground sea salt to taste
Freshly ground black pepper
Preparation of meat:
Rinse meat and pat dry with paper towels.
Combine ground cloves.
Sea salt
Freshly ground pepper
Rub meat with spices set aside at room temperature while you make sauce.
Sauce:
Place 1-tablespoon butter into heavy saucepan.
Gradually add flour and stir.
Gradually add 1/2 stock stirring constantly insuring there are no lumps.
Bring to boil and whisk in remaining stock.
Add red current preserves.
Add chopped parsley.
Add aquavit to sauce and simmer.
Reduce heat and add stir in sour cream.
Simmer for 1 minute.
Let sauce rest.
Heat 1/2-tablespoon butter and 1/2 tablespoon olive oil in cast-iron or heavy skillet over high heat.
Sear meat for 5 minutes on all sides.
Let rest for 4 - 5 minutes.
Return meat to skillet for 3 to 4 minutes until medium rare. Let rest for 5 minutes.
Salt and pepper to taste.
Add drippings from the pan to sauce (optional).
Drizzle sauce on meat.
Serve immediately.Serve with lingonberry (tyttbær) preserves. Cranberry sauce can be used if lingonberry preserves cannot be obtained in your area.
In Norway tyttebær preserves or freshly picked tyttebær crushed and stirred with sugar is often served with meats.
Hope you will intensively enjoy this Aquavit Venison Steak recipe with a Norwegian accent. Norwegian Recipes after Venison Steak Recipe
with a Norwegian accent
